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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
Stir in the diced red and green bell peppers. Cook for another 3–4 minutes until the peppers soften slightly.
Sprinkle the chili powder, smoked paprika, and cumin over the vegetables. Stir well to coat the veggies with the spices, releasing their aromatic flavors.
Pour in the chicken broth and add the shredded chicken. Stir well to combine, and bring the mixture to a gentle boil.
Reduce the heat to medium and stir in the white beans, diced tomatoes with green chilies, sweet corn, and roasted corn kernels. Let the chili simmer for about 15 minutes to allow the flavors to meld together.
Lower the heat to a gentle simmer and stir in the heavy cream. Cook for another 5 minutes until the chili is creamy and heated through. Finish with a squeeze of fresh lime juice and adjust the seasoning with salt and pepper as needed.
Ladle the chili into bowls and top with chopped cilantro, cotija cheese, and additional lime wedges for extra zest.