Warm the pot. Heat the oil in a large soup pot or Dutch oven over medium heat. When it shimmers, add the onion and a pinch of salt. Cook, stirring, until softened and lightly golden, about 5–7 minutes.

Build the base. Stir in the garlic and green chiles. Cook for 1 minute until fragrant. Add cumin, chili powder, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir for 30 seconds to toast the spices.

Brown the chicken. Add the chicken pieces and cook, stirring occasionally, until they are opaque on the outside, about 3–4 minutes. They don’t need to be fully cooked yet.

Add broth and simmer. Pour in the chicken broth, scraping up any browned bits. Stir in the white beans and corn. Bring to a gentle simmer and cook uncovered for 12–15 minutes, or until the chicken is cooked through and the flavors meld.

Make it creamy. Reduce the heat to low. Stir in the cream cheese until fully melted and the broth looks slightly thickened and silky.

Finish the pot. Add the half-and-half and lime juice. Taste and adjust seasoning with more salt, pepper, or lime as needed. Stir in cilantro just before serving.

Serve with toppings. Ladle into bowls and add your favorites: tortilla chips for crunch, jalapeños for heat, avocado for richness, shredded cheese, or a dollop of sour cream.