1. Heat a large pot over medium heat and add 2 tablespoons of olive oil. Allow it to warm up for a few seconds.
2. Add one diced onion, 2 cloves of minced garlic, and one diced jalapeño (optional). Sauté for 5-7 minutes, stirring frequently, until the onion becomes soft and translucent.
3. If using ground chicken, add it to the pot and cook for 5-7 minutes, breaking it up with a wooden spoon as it browns.
4. For chicken breasts, place them whole into the pot with the sautéed vegetables and cook for about 5 minutes on each side.
5. Add 1 can of diced tomatoes, 1 can of diced green chilis, 1 can of corn (or 1 cup fresh/frozen corn), and 1 cup of chicken broth. Stir well to combine the ingredients.
6. Pour in 1 can of tomato sauce and mix everything together for a uniform base.
7. Add your spice blend, including 1 teaspoon each of cumin, chili powder, smoked paprika, oregano, and a pinch of chipotle powder if desired. Season with salt and black pepper to taste.
8. Reduce the heat to low and cover the pot with a lid. Let the chili simmer gently for 20-30 minutes, stirring occasionally to prevent sticking at the base of the pot.
9. If using whole chicken breasts, remove them from the pot after they are cooked through, shred them with two forks, and return them to the pot.
10. If you prefer thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the chili and let it thicken on low heat.
11. Stir in 4 ounces of cream cheese or ½ cup of sour cream. Mix thoroughly until fully melted and incorporated for a creamy texture.
12. Spoon the hot chili into bowls and garnish with fresh cilantro, crumbled queso fresco, lime wedges, avocado slices, or any additional toppings of your choice.
13. Serve the Street Corn Chicken Chili with tortilla chips or warm cornbread for a complete, hearty meal.