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In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove to a bowl and set aside.
In a large saucepan, heat remaining tablespoon of oil over medium heat.
Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes.
Stir in jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently.
Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer 15 minutes, stirring frequently.
Stir in corn and eggplant.
Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.