In a large bowl combine tomatoes, corn kernels, bell peppers, shallot and garlic. Add salt, chili paste, turmeric and black pepper; mix well and marinate thirty minutes. Working in two batches, transfer to a high-speed blender along with the chicken broth, beans and vinegar. Allow to blend until completely smooth.
Pour the contents of the blender into a heavy-bottomed saucepan. Warm the soup over low heat, stirring until just heated through. Stir in olive oil and lime juice. Season to taste with salt and freshly ground pepper.