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In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.
Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.
Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.
Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.
Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice.