In a soup pot, sauté onions just until translucent. 2-3 minutes.
Add in jalapenos, chilies and garlic and sauté 1 minute more.
Add in spices, seasoning and broth and stir until combined.
Add in beans and corn and then bring to a simmer.
Once simmering, add in cream cheese, stirring until it melts into the chili.
Turn heat to low and add in heavy cream and shredded chicken. Stir until combined and then taste and adjust seasoning.
Add fresh lime to brighten the chili. If you want it thicker, allow it to simmer on low a little while longer. If you want it thinner, add additional broth.
Spoon into bowls and enjoy as is or garnish with cilantro, parsley, scallion, or shredded Pepper Jack or Cheddar cheese.