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Heat the oil in a large pot over medium-high heat. Season the chicken on both sides with salt, cumin and chili powder. Sear in the pot for about four minutes per side, until you get good browning all over. Remove the chicken from the pot. (We’ll add it back in a bit!)
While you’re searing the chicken, preheat your oven to broil. Spread the frozen corn on a baking sheet, and drizzle 2 Tbs. oil over it, plus a good pinch of salt. Use your fingers to make sure the corn is coated with oil. Broil 8-10 minutes, until the corn is charred and starting to pop around. It might need a little longer than 10 minutes, just keep an eye on it!
Back in the pot, add the salsas, the stock and the softened cream cheese. Whisk the soup until the cheese really breaks down and start to cream up. You might see flecks in the soup, but simmering will melt them. Now add the beans, chicken and corn to the soup and let it simmer about 10 minutes. Using a fork, shred the chicken (on a cutting board), then add it back to the soup. NOW WE’RE TALKING.
Ladle up, garnish with cilantro and dive on in!
Serves 4-6.