*If using dry beans (skip if using canned beans); Rinse beans well in a strainer and pour into a large bowl of warm water to soak for at least 3 hours or overnight (I soaked mine overnight). Rinse beans again and pour into a large soup pot followed by enough water to cover and then have a few inches. Bring to a boil then cover and reduce heat to medium for about an hour until beans start to get very soft. Drain and rinse when done.*
Combine onions, garlic, red peppers, jalapenos, and olive oil in a deep sauté pan or a shallow soup pot over medium heat. Cook, stirring often for about 5 minutes until onions are translucent. Pour in the vegetable broth, setting aside 1 cup. Whisk the cornstarch and remaining cup of vegetable broth in a small bowl until smooth then pour into pot.
Add beans, corn, green chiles, spices, and herbs. Bring to a boil then reduce heat to a simmer and cook, stirring every so often, for about 30 minutes until it begins to thicken.
After 30 minutes, reduce heat to low and add the vegan cream cheese and stir until fully incorporated. For a thicker chili continue to simmer for about 30 more minutes, or until it gets to your desired thickness.
Season to taste with salt and pepper and serve warm, topped with desired toppings, such as cilantro, lime juice, coconut cream, tortilla chips, and avocado.