Select the high sauté setting on your 6- or 8-quart Instant Pot and allow it to heat for 3 to 4 minutes. Add the canola oil, then the chopped onion, garlic, and 1 teaspoon of kosher salt. Sauté, stirring frequently, until the onion softens, about 6 to 8 minutes. Turn off the sauté function. Add the ancho chili powder and a small amount of chicken broth, stirring to deglaze the pot and scrape up any browned bits from the bottom. Let it cook in the residual heat for 1 minute.

Add the minced chipotle, chicken thighs, black beans, diced tomatoes, remaining chicken broth, and 1 teaspoon of salt to the pot. Secure the lid according to the manufacturer's instructions and set the Instant Pot to pressure-cook on high for 10 minutes. Once the cooking time is complete, follow the manufacturer's instructions for natural pressure release. After 5 minutes, carefully release any remaining steam and unlock the lid.

Remove the chicken thighs from the pot and place them in a bowl. Stir the thawed corn into the soup. Shred the chicken using two forks, then return it to the soup. Taste and add additional salt if needed.

Serve the soup in bowls, adding your choice of toppings such as crushed tortilla chips, avocado, queso fresco, cilantro, sour cream, or lime wedges.