Place black beans in a bowl and cover with 4 inches of water. Soak overnight. Discard the water and rinse the beans thoroughly in a colander.
In a large saucepan sauté the onion, celery and corn for 2 minutes. Add the garlic, cumin, and chipotle and sauté for 1 minute more.
Stir in the broth, soaked black beans, bay leaf, sea salt, and oregano. Bring to a boil. Reduce heat to medium; cover and let simmer for 3 hours or until the beans are soft and cooked through. Discard the bay leaf.