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Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and jalapeño, cooking for 4–5 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chicken breasts, chicken bone broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Bring to a boil.
Reduce the heat, cover, and simmer for 20–25 minutes, or until the chicken is fully cooked.
Remove the chicken, shred it using two forks, and return it to the pot.
Stir in the sweet corn and white beans. Simmer for another 5–7 minutes.
Lower the heat to prevent curdling. Stir in the sour cream a little at a time until smooth and creamy.
Add the shredded Monterey Jack cheese and stir until completely melted.
Finish with fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.
Ladle into bowls and top with cotija cheese, extra corn, chili powder or Tajín, cilantro, jalapeños, and crushed tortilla chips for that classic Mexican street corn flavor.