Sauté onions and garlic in olive oil until soft. Add one can of beans, cumin, and pepper flakes; cook for 30 seconds. Place mixture in blender or food processor and blend until smooth. Return to stock pot. Add remaining beans, chicken stock, green chilies, tomatoes, and corn. Bring to a boil; reduce heat and simmer for 20-25 minutes. Stir in sour cream for cheese. Garnish with shredded red pepper flakes if desired. Note: I make this for my kids.