Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, just to lightly brown them. Remove chicken from the pot and set aside.

Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the undrained diced green chilies, chicken broth, rinsed and drained white beans, ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Bring the mixture to a simmer.

Return the browned chicken breasts to the pot. Ensure they are submerged in the liquid. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shredded.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Stir in the cubed cream cheese until fully melted and smooth. Stir in the fresh lime juice. Season with salt and black pepper to taste.

While the chili simmers, prepare the street corn. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the frozen corn kernels (no need to thaw) and cook, stirring occasionally, for 8-10 minutes, until the corn is slightly charred and tender. If using an air fryer, toss corn with oil, chili powder, and cayenne, then air fry at 400°F (200°C) for 10-12 minutes, shaking basket halfway through, until charred.

Once charred, remove corn from heat and toss with 1/2 tsp chili powder and a pinch of cayenne (if using).

Stir the roasted street corn into the finished white chicken chili.

Ladle the Street Corn White Chicken Chili into bowls. Garnish generously with crumbled Cotija cheese, fresh chopped cilantro, and a lime wedge. An optional drizzle of sour cream or Mexican crema adds extra creaminess.