Sauté the aromatics: Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeño. Cook 4–5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Bloom the spices: Add cumin, chili powder, smoked paprika, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir for 30–60 seconds to wake up the spices.

Add broth and chiles: Pour in chicken broth and the canned green chiles. Bring to a gentle simmer.

Build the chili base: Stir in corn and white beans. Let it simmer 8–10 minutes to meld the flavors.

Make it creamy: Reduce heat to low. Add cream cheese cubes and stir until fully melted and smooth. Pour in half-and-half and stir again. Do not boil after adding dairy.

Stir in the chicken: Add shredded chicken and warm through for 3–5 minutes. If it’s too thick, splash in more broth. If it’s thin, simmer a bit longer.

Finish bright: Add lime zest and juice, plus a handful of chopped cilantro. Taste and adjust salt, pepper, and heat. A few dashes of hot sauce won’t hurt.

Street-corn toppings: Ladle into bowls and top with crumbled cotija, extra cilantro, a sprinkle of chili-lime seasoning, and crushed tortilla chips. Serve with lime wedges.