In a 4-quart Dutch oven heat 2 tablespoons oil over medium-high heat. Add half the pork; cook, turning occasionally, about 4 minutes, until browned. Repeat with remaining pork. Remove with a slotted spoon; set aside.
Add onion and garlic to the Dutch oven. Cook, stirring occasionally, just until onion is tender. Stir in corn and cook 2 minutes more. Add the chili powder, ancho chile, and chipotle; cook 45 seconds. Stir in the pork, beans, tomatoes, and water.
Bring chili to boiling. Reduce heat to medium-low. Simmer, covered, for 40 minutes. Add yellow sweet pepper; cover and simmer 20 minutes or until pork is tender. Remove from heat. Season to taste with salt. Top servings with cherry tomatoes, lime wedges, cilantro sprigs, and smoked paprika.