Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell peppers, sautéing for 4–5 minutes until the veggies are softened and aromatic.

Stir in diced tomatoes with their juices, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a gentle simmer and let cook for 15 minutes to meld the flavors.

In a medium bowl, whisk together masa harina, baking powder, and salt. Add the broth and melted butter, mixing until a soft dough forms. For an extra layer of flavor, fold in shredded cheese if desired.

Using your hands, roll the dough into small, bite-sized balls (about 1 inch in diameter). Set them aside on a plate while the soup simmers.

Gently drop the dumplings into the simmering soup one at a time. Cover the pot and let it cook for another 15–20 minutes, until the dumplings are firm and cooked through.

Ladle the soup into bowls, ensuring each serving is generously topped with dumplings. Garnish with your favorite optional toppings for added flair.