Heat olive oil in a large pot over medium heat. Add in the diced onion and minced garlic, cooking until the onion is translucent (about 3-5 minutes).

Stir in the diced tomatoes, vegetable broth, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a gentle simmer and let cook for about 10 minutes for the flavors to meld.

In a separate bowl, combine cornmeal, self-rising flour, milk, vegetable oil, garlic powder, and cheese (if using). Mix until a dough forms.

Once the soup is ready, drop spoonfuls of the dumpling mixture into the simmering broth. Cover the pot and let the dumplings cook for about 10-12 minutes, or until they are fluffy and cooked through.

Ladle the soup into bowls, top with your favorite toppings, and dig in!