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Make the chili base: Cut 1½ pounds ripe vine tomatoes in half crosswise and grate them on the large holes of a box grater set over a large bowl. Discard the skins. Add 2 tablespoons tomato paste, 3 tablespoons extra virgin olive oil, 2 tablespoons lime juice, ½ clove garlic (grated), 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and black pepper. Stir until well combined.
Build the chili: Add 2 cans black beans (drained and rinsed), 1 cup corn kernels, 1 yellow bell pepper (diced), ½ red onion (chopped), and ¼ cup fresh cilantro (chopped) to the bowl. Toss until everything is evenly coated in the tomato mixture. Taste and adjust for salt, lime juice, or black pepper. Let sit for 10 minutes if you have time. This helps the flavors mingle and the beans absorb some of the dressing.
Serve: Transfer to a large serving platter if you like. Top with the crumbled feta, a drizzle of olive oil, and a pinch of oregano. Serve with warm crusty bread, pita, or tortilla chips for scooping.