Start by roasting the corn kernels in a dry skillet over medium-high heat until they begin to char slightly and release a toasted aroma, about 5-7 minutes. Remove from heat and set aside.
In a large pot, sauté the diced onion over medium heat until translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes, stirring occasionally.
Stir in the chopped chipotle peppers, cumin, and cinnamon, cooking for another minute to toast the spices and release their flavors.
Pour in the beef broth, followed by the diced tomatoes with their juices, black beans, and roasted corn. Stir well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 minutes, allowing flavors to meld and the soup to slightly thicken.
Taste and season with salt and pepper as needed. Adjust spice levels by adding more chipotle if desired.
Ladle the hot soup into bowls and garnish with your favorite toppings, such as chopped cilantro, shredded cheese, or an extra squeeze of lime.
