Heat 1 tablespoon of oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions, red bell peppers, and garlic until the onions are soft. Stir in the green chilis and corn.
Scootch the vegetables to one side of the pan and add the remaining 1 tablespoon to the cleared side. When warmed, sprinkle the paprika and chili powder over the oil, and stir it in place to create a fragrant paste. Mix in with the vegetables, along with a big pinch of salt.
Add the beans, enchilada sauce, tomatoes, and broth, and increase heat to medium high. Bring the soup to a low boil, stir in the chicken, and reduce heat to maintain a gentle simmer for at least 15 minutes (longer is better, if you have the time).
Reduce heat to low and let the soup rest for 10 minutes. Spoon in the yogurt, and stir until melted and thoroughly mixed in.
Ladle into bowls, and top with your favorite garnishes.