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Drain water from tofu and press using a tofu press or by wrapping in a clean kitchen towel and placing something heavy on top for 10-15 minutes.
After tofu has been pressed, use the large holes of a box grater to shred block of tofu.
In a large pot, heat oil and sauté onion over medium for 5-7 minutes. Add tofu, spices, garlic, salt and pepper. Gently toss to coat and cook for 1-2 minutes.
Add corn, green chilis, 2 cans of beans and 4 ½ cups of vegetable broth and stir. Cover and simmer for 15 minutes.
While chili simmers, combine the third can of beans and remaining half cup of broth in food processor and puree until smooth.
Add pureed beans and cream cheese to chili and stir to combine well. Taste and adjust seasoning as needed.
Simmer for 10 minutes longer. Add fresh lime juice, stir and serve with avocado, tortilla chips and fresh cilantro if desired .