Meanwhile, chop the onion, bell pepper, and chipotle peppers and finely chop the jalapeño. Heat the oil in a skillet over medium heat. Add the chopped vegetables and cook for 2 minutes. Mince the garlic and add it to the skillet along with the cumin, oregano, chili powder, salt, and pepper; cook for another minute. Stir in the beans, corn, lime juice, and half the cilantro.