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Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then sauté the chopped onion and diced jalapeño for 3–4 minutes, until soft and translucent.
Stir in the minced garlic, dried oregano, and chili powder. Cook for 30 seconds until fragrant.
Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper. Bring to a gentle boil, then reduce the heat to low.
Cover and simmer for 10–15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the pot and shred into bite-sized pieces using two forks. Set aside.
In a small bowl, whisk together the cornstarch and water to make a slurry.
Return the shredded chicken to the pot. Stir in the sour cream, shredded cheese, frozen corn, chopped cilantro, and lime juice.
Add the cornstarch slurry (stir before pouring), and mix thoroughly.
Simmer uncovered for 10 minutes, stirring occasionally, until the chili thickens.
Ladle the chili into bowls and top with your favorite garnishes—crumbled cotija cheese, bacon crumbles, crispy tortilla strips, sliced avocado, and extra cilantro.