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In a small bowl, combine the oregano, salt, ground black pepper, cumin, paprika, and red pepper flakes. Set aside.
Blend the cottage cheese in a blender or food processor, or use an immersion blender. Set aside.
Heat the oil in a large pot or dutch oven over medium heat. Once the oil is shimmering, add the onion and jalapeño. Cook, stirring often, until the onion is translucent and beginning to brown, 5 to 7 minutes.
Add the garlic and spice mix, and cook, stirring often, until fragrant, 1 to 2 minutes.
Mix in the cannellini beans, corn, and green chilis. Add the broth, turn the heat to high, and bring to a boil. Once boiling, reduce the heat to low and simmer to heat the beans, corn, chilis, and broth, 10 to 15 minutes.
Remove the pot from the heat and stir in the blended cottage cheese, rotisserie chicken, cilantro, lime juice, and lime zest. Salt to taste and serve immediately. Top each bowl with a sprinkle of chopped cilantro.