In a large pot, warm the olive oil over medium heat until shimmering. Add the corn, bell pepper, celery, salt, and chili powder. Stir to combine. Cook until the peppers are tender, stirring every couple of minutes.
Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 10 minutes, stirring occasionally.
Remove the pot from the heat. Carefully transfer about half of the soup to a bowl and immersion blend until completely smooth. Add the butter and blend again.
Pour the mixture back into the pot. Add the Greek yogurt and lime juice. Stir to combine. Season with black pepper.
If needed, combine the cornstarch and water to create a slurry. Add into the chowder if it does not thicken.
Divide the chowder into bowls and top with cheese.