In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 1 cup of chopped bell peppers, sauté for about 5–7 minutes until soft and fragrant. Stir in 3 minced garlic cloves and cook for an additional minute.

Introduce 1 pound of boneless, skinless chicken breasts to the pot with 2 tablespoons Cajun seasoning, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Cook for 5–7 minutes, stirring occasionally until no longer pink.

Pour in 4 cups of chicken broth and add 2 cans of drained Great Northern beans and 1 can of diced green chilies. Stir to combine and bring to a steady simmer over medium heat for about 5 minutes.

Reduce heat to low, cover, and let simmer for at least 30 minutes. Stir occasionally to prevent sticking and scrape the bottom for flavorful bits.

After 30 minutes, stir in 1 cup of frozen corn and continue cooking for 5 minutes until heated through.

Gradually stir in 1 cup of heavy cream or ¾ cup of sour cream. Heat through for 2–3 minutes until the chili becomes velvety.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and lime wedges.