Heat a grill plan over medium-high heat. Using a silicone brush or otherwise, brush the corn with olive oil and season generously with salt, and pepper. Cook on the grill, turning every 2 minutes to grill each side of the corn until kernels are bright yellow and corn is cooked. When cool enough to handle, slice the kernels off with a knife and set aside.

While corn cooks, slice the zucchini halfway through lengthwise to create a slit, being careful not to pierce any farther than its center. Spiralize with Blade D and set aside.

Heat the olive oil in a large pot over medium-high heat. When the oil is shimmering, add the onion and cook for 3 to 5 minutes or until softened. Add the garlic and jalapeno and cook for 30 seconds or until fragrant. Add the chili powder, oregano, cumin, and paprika and stir to combine.

Add the broth, tomatoes, and beans to the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium low and add the cooked chicken, lime juice, and zoodles to the pot. Cook for 2-3 minutes more or until the chicken is warmed through.

Stir in the cilantro, avocado, and season with salt and pepper. Let simmer for 30 seconds and then ladle the soup into bowls and serve garnish with the corn.