In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped yellow onion and green bell pepper, sautéing for about 6 minutes until softened and fragrant.

Stir in the minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook for an additional 2 minutes until the spices bloom.

Sprinkle 2 tablespoons of all-purpose flour over the mixture, stirring continuously for 2 minutes to thicken.

Gradually whisk in 4 cups of vegetable broth and 1 cup of whole milk, stirring to combine. Bring to a medium-high heat and warm thoroughly.

Add 1 can of drained navy beans, 1 cup of chopped green chiles, and 1 cup of corn. Increase heat to a gentle boil for 3-5 minutes.

Once boiling, reduce heat to low and let simmer uncovered for 15 minutes, stirring occasionally.

Combine 1/2 cup of Greek yogurt with a ladle of hot soup. Once mixed, add back into the pot, stirring well.

Serve hot, garnished with Greek yogurt, fresh cilantro, diced avocado, or tortilla chips.