Follow these simple steps to create your own White Chicken Chili Corn Chowder:

1. Prepare the Chicken: In a large pot, heat olive oil over medium heat. Add the boneless chicken breasts and season with salt and pepper. Sauté until cooked through, approximately 6-8 minutes per side. Remove from the pot and set aside.

2. Sauté Vegetables: In the same pot, add diced onions and minced garlic. Sauté until the onions are translucent, about 3 minutes.

3. Add Corn and Potatoes: Incorporate the corn kernels and diced potatoes into the pot. Stir well to combine.

4. Season the Mixture: Add ground cumin, chili powder, smoked paprika, and more salt and pepper to taste. Stir until the vegetables are coated with the spices.

5. Add Broth: Pour in the chicken broth, bringing everything to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender.

6. Shred the Chicken: While the vegetables cook, shred the cooked chicken breasts using two forks.

7. Combine Ingredients: Once the potatoes are tender, add the shredded chicken and white beans to the pot. Stir gently.

8. Incorporate Cream: Pour in the heavy cream, stirring to combine. Allow the chowder to simmer for another 5 minutes to heat through.

9. Final Seasoning: Taste the chowder one last time. Adjust the seasonings if necessary.

10. Serve: Ladle the chowder into bowls and garnish with fresh cilantro and lime wedges if desired.