In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and 2 diced bell peppers. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add 3 minced garlic cloves and cook for an additional minute.

Add 1 pound of diced chicken breasts, stirring to incorporate with the vegetables. Season with 2 tablespoons of Cajun seasoning, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Cook for 5–7 minutes until chicken is no longer pink.

Pour in 4 cups of chicken broth, 2 cans of drained Great Northern beans, and 1 can of diced green chilies. Stir until well combined, bring to a gentle simmer, cover, and reduce heat to low.

Allow the chili to simmer on low for 30–60 minutes, stirring occasionally.

Stir in 1-2 cups of frozen corn and heat through for an additional 5 minutes.

Gradually mix in ½ to 1 cup of heavy cream or sour cream for a creamier texture.

Taste and adjust seasoning with salt and pepper. Simmer for a couple more minutes.

Serve in warm bowls garnished with fresh cilantro, shredded cheddar cheese, sour cream or Greek yogurt, and lime wedges.