Heat the oil in a large skillet over medium-high heat.
Add the beef; cook, breaking it up, until browned, 5–7 minutes. Drain excess fat.
Stir in onion and jalapeño. Sauté until softened and lightly golden, 3–4 minutes.
Add garlic and cook 30 seconds until fragrant.
Sprinkle in chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat the beef.
Stir in tomato paste and cook 1 minute, letting it darken slightly.
Pour in diced tomatoes and broth. Bring to a lively simmer, stirring well.
Mix in black beans and corn. Simmer until thick and saucy, 5–7 minutes.
Off heat, stir in lime juice and cilantro. Taste and adjust seasoning.
Serve hot with shredded cheese and warm tortillas.