Heat a large stock pot over medium heat. Add olive oil, onions and peppers. Cook for about 4 minutes or until the vegetables begin to soften, add garlic and cook another minute. Add chicken to the vegetables followed by the black beans; stir. Season mixture with paprika, oregano, salt, cumin and cayenne pepper. Add corn. Stir in chicken broth. Bring mixture to a boil and reduce heat to medium low.
For the dumplings, stir together the flour, baking powder and salt. Slowly stir in milk and butter and mix until incorporated. Add cilantro; stir. Mixture will be thick.
Drop dumplings into soup by spoonfuls. Cover and and simmer for 15-20 minutes or until dumplings are cooked.