Heat olive oil in a large enameled Dutch oven or heavy soup pot over medium heat. Add diced yellow onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic, cumin, Mexican oregano, garlic powder, smoked paprika, and cayenne, cooking for 60 seconds until the spices are deeply fragrant and toasted.

Pour in the chicken bone broth and diced green chiles. Add the sweet corn and shredded chicken breast. Take 1 cup of the drained white cannellini beans and mash them with a fork or pulse with 1/4 cup broth in a blender until smooth, then stir back into the pot. Add the remaining whole beans.

Bring chili to a gentle boil, then lower heat to medium-low and simmer uncovered for 15 minutes, allowing the flavors to meld and deepen.

Reduce heat to low. Add cubed softened cream cheese and whisk gently until completely dissolved into the simmering broth. Stir in the shredded Monterey Jack cheese in small handfuls, stirring continuously until melted into a silky, luxurious texture.

Stir in fresh lime juice and season with sea salt and cracked black pepper to taste. Simmer for an additional 2 to 3 minutes.

Ladle hot chili into warm bowls. Garnish generously with freshly chopped cilantro, sliced avocado, diced jalapeños, an extra squeeze of fresh lime, and a side of crispy tortilla chips or warm honey cornbread.