How to Make It
Heat oil in a medium Dutch oven over medium-high. Add corn, onion, red bell pepper, poblano, jalapeño, and garlic; cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Add ground beef, increase heat to high, and cook, stirring often, until crumbled and cooked through, about 7 minutes. Stir in tomato paste, adobo sauce, cumin, chili powder, and oregano; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, diced tomatoes, chicken stock, and salt. Bring to a boil over high. Reduce heat to medium-low; simmer, stirring occasionally, about 20 minutes.
Remove from heat, and stir in lime juice. Divide chili among 6 bowls, and top each with avocado slices. Garnish with cilantro leaves, and serve with lime wedges.