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Heat olive oil in a large pot over medium heat. Sauté onion and garlic for about 3 minutes, until softened.
Add bell peppers and cook for another 5 minutes.
Stir in black beans, corn, diced tomatoes, and vegetable broth.
Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook uncovered for 10 minutes.
Meanwhile, make the dumplings: In a bowl, whisk together cornmeal, flour, baking powder, and salt.
Stir in olive oil and milk to form a thick batter. Fold in cilantro if using.
Drop spoonfuls of dumpling batter into the simmering soup (makes 8–10 dumplings).
Cover the pot and cook for 12–15 minutes, until dumplings are puffed and firm to the touch.
Serve warm with optional toppings like fresh cilantro, avocado slices, or lime wedges.