In a large pot, heat the olive oil over medium heat. Add the squash, onions, celery and garlic. Sauté for 7 minutes, stirring occasionally.
Add the green chili, cumin, chili powder and cayenne and sauté for 1 minute, until fragrant.
Add the chopped tomatoes, corn, vegetable broth and black beans. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
Garnish with grated parmesan (and sliced jalapeño, if you like a little extra kick).