In a large pot, heat the olive oil over medium heat till shimmering. Add chopped onion and diced green bell pepper. Sauté for about 6 minutes until softened.

Stir in minced garlic, cumin, chili powder, kosher salt, and black pepper. Cook for another 2 minutes until fragrant.

Sprinkle flour over the vegetables and stir continuously for 2-3 minutes until a paste-like consistency forms.

Gradually whisk in vegetable broth and milk until smooth. Increase heat and bring to a gentle simmer.

Add navy beans, chopped green chiles, and corn. Stir well, then bring to a gentle boil.

Reduce heat to medium-low and let simmer uncovered for about 15 minutes, stirring occasionally.

Scoop out ½ cup of hot soup and mix with Greek yogurt in a separate bowl. Pour back into the pot and stir until creamy.

Ladle the soup into bowls and garnish with additional Greek yogurt and your favorite toppings.