In a large pot, heat the extra virgin olive oil over medium. Add the garlic and sauté for 2 minutes until golden. Throw in the chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly cracked pepper and sauté for 8 minutes.
Deglaze the pot with chicken broth and add San Marzano tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
Boil some salted water in a separate pot. Throw in the wild rice, simmer for 40 minutes. Strain.
Heat grill pan on medium-high. Brush some canola oil on corn. Grill corn for a few seconds on all sides until marked. Slice off corn niblets. Add corn, wild rice, and cooked black beans to soup. Season the soup with brown sugar, sea salt, freshly cracked pepper and coriander to taste.
Serve this soup with a dollop of crème fraiche, some crispy tortillas and a squirt of fresh lime.