1. Gather your ingredients to ensure everything is fresh and measured according to your taste preferences.
2. Heat olive oil in a large pot over medium heat.
3. Add chopped onions and garlic, sautéing until the onions become translucent and the garlic is fragrant.
4. Add shredded rotisserie chicken and sauté briefly with the onions and garlic until well combined.
5. Incorporate diced mild green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper, stirring to combine and letting the spices toast slightly.
6. Pour in the chicken broth, stirring well to integrate the spices and chilies fully.
7. Blend a portion of the beans with some chicken broth to create a creamy texture, then return this mixture to the pot.
8. Add the remaining whole beans and corn to the pot, stirring thoroughly to ensure even distribution.
9. Bring the mixture to a gentle boil by increasing the heat.
10. Reduce the heat to a simmer and allow the flavors to meld together for 15-20 minutes.
11. Add cream cheese or sour cream along with heavy cream, stirring continuously until melted and fully incorporated for a creamy consistency.
12. Adjust the seasoning by tasting the chili and adding salt, pepper, or spices if necessary.
13. Stir in fresh lime juice and chopped cilantro just before removing the pot from heat to brighten the flavors.
14. Serve the chili hot and garnish with optional toppings like tortilla chips, shredded cheese, fresh avocado, or jalapeños. Enjoy!