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Heat the olive oil in a large pot over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for an additional 30 seconds.
Stir in cumin, smoked paprika, and chili powder, cooking for another 30 seconds until fragrant.
Add the green chilies, chicken broth, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20 minutes.
Add the beans to the soup along with frozen corn and shredded chicken. Simmer for an additional 5-10 minutes.
Turn off the heat and add cream cheese, stirring until melted and fully incorporated into the soup.
Serve hot, garnished with sour cream, pepper jack cheese, cilantro, avocado slices, lime wedges, and tortilla chips.