To make the topping, place the parsley, cilantro, pine nuts, Parmesan, and garlic in a food processor fitted with a metal blade. Process for 10 seconds. Add the jalapenos, lime juice, and lime rind and process for 10 to 15 seconds more. With the processor running, add the oil through the food chute and process just until well blended. Set aside.

To make the chili, drain the oysters, reserving the liquor. In a large saucepan, heat the oil. Saute the onion and garlic until soft. Stir in the corn and cook for about 2 to 3 minutes. Add the chilies, cumin, lime juice, and hot sauce. Mix well. Add the broth, ½ cup of the reserved oyster liquor, and beans. Bring to a boil, lower the heat, and simmer for about 10 minutes. Add salt and pepper to taste. Add the oysters and cook at a high simmer (do not boil) until the edges begin to curl.

Place about 1 tablespoon each of crushed tortilla chips and cheese in individual soup bowls. Ladle the hot chili over the chips and cheese. Spoon some of the topping on each serving. Serve any remaining topping in a small bowl on the side.