Step 1: Cook the Chicken

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 4-5 minutes per side, until browned. Remove the chicken and set aside.

Step 2: Sauté Aromatics

1. In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
2. Stir in the minced garlic, green chiles, cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes, until fragrant.

Step 3: Build the Base

1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for added flavor.
2. Return the chicken to the pot and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

Step 4: Shred the Chicken

1. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Add Beans and Corn

1. Stir in the drained white beans and corn. Simmer for 5-10 minutes, allowing the flavors to meld.

Step 6: Make It Creamy

1. Reduce heat to low and stir in the sour cream (or Greek yogurt), heavy cream, and lime juice. Simmer for 2-3 minutes, but do not boil, as this could cause the dairy to curdle. Adjust seasoning with additional salt and pepper if needed.

Step 7: Serve and Garnish

1. Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, cilantro, avocado, or tortilla chips. Serve with lime wedges for added brightness.