In a large pot, heat 1 tablespoon of oil or butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Add the ground cumin, dried oregano, and optional chili powder to the mixture. Mix well to coat and allow them to bloom for about 1 minute. Stir in the canned green chiles.

Pour in 3 cups of chicken broth and add the drained and rinsed white beans. Lightly mash some of the beans against the pot's side. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and let the chili simmer uncovered for 15–20 minutes, stirring occasionally.

Add the shredded chicken and corn, stirring well. Continue simmering for an additional 5–10 minutes until heated through.

Turn off the heat and add the softened cream cheese, stirring until it melts smoothly. Follow this by incorporating the sour cream until rich and creamy.

Taste and adjust seasonings with salt, pepper, and a splash of lime juice. Ladle into bowls, garnishing with chopped cilantro.