In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrot, zucchini, and bell pepper. Cook for an additional 5-7 minutes until the vegetables are tender.
Add the ground cumin, chili powder, and smoked paprika to the pot, stirring well to combine. Cook for 1 minute until fragrant.
Add the fideo noodles to the pot and toast them for 2-3 minutes, stirring frequently until they start to turn golden.
Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the noodles are cooked through.
Stir in the corn and season with salt and pepper to taste. Simmer for an additional 2-3 minutes.
Serve hot, garnished with fresh cilantro and lime wedges on the side.