Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking until softened and translucent, about 5 to 6 minutes.

Add the minced garlic, ground cumin, smoked paprika, dried oregano, and chili powder to the pot. Stir constantly for about 1 minute until fragrant.

Pour in the diced fire-roasted tomatoes with their juices, drained black beans, and vegetable broth. Stir thoroughly to incorporate and scrape up any browned bits from the bottom of the pot.

Bring the stew to a gentle boil, then lower the heat to medium-low. Cover partially with a lid and simmer for 15 minutes, allowing the liquid to reduce slightly.

Stir in the sweet corn kernels and simmer uncovered for an additional 5 minutes until heated through. Remove the pot from heat and stir in the lime juice and salt.

Taste and season with additional salt or black pepper if needed. Ladle into warm bowls and garnish with chopped fresh cilantro.