Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the thyme and smoked paprika, cooking for another minute until fragrant.
Add the cannellini beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Stir in the corn and heavy cream, and cook for another 5 minutes until the chowder is heated through.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.