Dice the onion, celery, and bell pepper. Mince the garlic. Drain and rinse the white beans.
2.Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion mixture and cook until translucent, 5–8 minutes. Add green chiles, cumin, oregano, salt, chili powder, and pepper. Cook 1 minute until fragrant.
3.Add the white beans and broth. Stir to combine. Bring to a simmer over medium-high heat, then reduce heat and simmer gently until flavors meld and liquid is slightly thickened, about 30 minutes.
4.Transfer about 2 cups of the chili to a blender. Blend until smooth, about 30 seconds. Return to the pot. Simmer until slightly thickened, about 10 more minutes. Add corn and stir to combine.
5.Remove from heat. Add lime juice and stir. Taste and season with more salt as needed. Serve with sour cream, avocado, scallions, and cilantro.
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