Rinse the beans. Place in a bowl and add water to cover generously. Let soak for 3 hours and drain. Peel the tomatoes and puree in a blender or food processor. In a stockpot over medium heat, warm the olive oil. Add the celery, carrots, and onions and saute until softened, 6-8 minutes. Add the garlic, jalapeno, orange zest, broth and drained beans. Bring to a boil, reduce the heat to low, and simmer gently, uncovered, stirring occasionally, until the beans are tender, about 2 hours.
About 30 minutes before the chili is ready, preheat an oven to 325 degrees. Lightly oil six 1-cup (8 oz) ramekins or other individual baking dishes. To make the corn cups, beat together the cream cheese and butter until creamy. Beat in the egg. In a separate bowl, stir together the flour, masa harina, baking powder, and salt. Fold into the egg mixture , folding just until blended, Do not overmix.
Using your fingers, line the prepared ramekins with the mixture, dividing it evenly. Bake until a light golden brown, 18-20 minutes. Remove from the oven and keep warm.
When the chili is ready, add the chili powder, cumin and coriander and season with salt and pepper. To serve, place a corn cup on each individual plate. Spoon the chili into the cups and garnish with the cilantro. Serve at once. Prep time does not include soaking time for beans.