Combine the chili powder, garlic powder, onion powder, crushed red pepper, oregano, paprika, cumin, salt and pepper in a bowl and stir to combine. Set aside.
Pour the canola oil into a soup pot or Dutch oven and bring over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. Add the minced garlic, stir together and cook for another 30-60 seconds. Add the ground beef and stir together. Cook, breaking the meat up into small pieces, until the beef is cooked through and fully broken up. Add the spice mixture from step 1 to the meat and stir to coat.
Add the broth and crushed tomatoes, increase the heat and bring to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. Add the corn and black beans and stir together. Cover the pot and simmer for an additional 10 minutes.