Place a dutch oven or large heavy-bottom pot over medium heat. While the pot heats, evenly sprinkle the daring original pieces with 1/2 tsp chili powder. When hot, add 1 tbsp oil and swirl to coat the bottom of the pot. Add the Daring Pieces in one even layer. Cook for 5 to 6 minutes on each side, or until golden brown and cooked through. Remove to a clean plate.
In the same pot, add another tbsp of oil along with the diced poblanos and onion. Season with a generous pinch of salt and sauté for 6 to 7 minutes, or until softened and just beginning to turn brown at the edges. Add the remaining 1 tsp chile powder, minced garlic, jalapeño, green chile, coriander, cumin and oregano, and sauté for 1 to 2 minutes more, or until fragrant.
Add the vegetable stock to the pot, scraping up any browned bits. Bring the mixture to a boil and add the corn and all but 1/4 cup of the beans to the pot, stirring to combine. Add the remaining 1/4 cup of beans to the bowl of a food processor or blender. Place a lid on the pot, adjust the heat to low and simmer for 15 to 17 minutes, or until the vegetables are completely tender.
While the soup simmers, cut the cooked Daring Pieces into bite-sized chunks. Carefully add a ladleful of the hot broth to the reserved beans, and purée the mixture until smooth and creamy. Add to the pot along with the chopped Daring Pieces, lime juice and cilantro. Stir and season to taste with salt. Remove pot from heat and serve the chili hot. Garnish as desired with additional cilantro, sliced avocado, tortilla chips, hot sauce, vegan cheese and lime wedges.
This recipe makes a medium-heat chili. To up the spice, leave the seeds in your jalapeños. And for the truly daring chili-makers, add another jalapeño (or two). For a milder chili, sub one of the poblanos for a green bell pepper, and only use one jalapeño.