Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 small diced onion and 2 minced garlic cloves, stirring frequently for 3-4 minutes until the onion is soft and fragrant.

Stir in 2 chopped chipotle peppers in adobo, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of salt. Cook for another minute.

Pour in 4 cups of chicken broth, then add 1 can of diced tomatoes, 1 can of pinto beans, and 1 ½ cups of corn kernels. Bring to a boil, then reduce heat and simmer for 15 minutes.

Add 4 ounces of softened cream cheese and stir until fully melted for a rich texture, cooking for an additional 5 minutes.

Ladle into bowls and top with lime wedges, cilantro, shredded cheese, or diced avocado as desired.