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In a medium soup pot, add the olive oil and heat over medium heat. Add the onion and chilis and cook, stirring, until the onion has softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds until aromatic.
Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
Add all the spices (chili powder, cumin, Cayenne Pepper, salt) and stir to coat. Cook another couple minutes.
Stir in the white beans, chicken stock, and corn. Bring to a boil, then reduce to a simmer. Simmer for at least 20 minutes.
Use a potato masher or back of a large spoon to break apart some of the beans, this will thicken the chili.
Once the chili has the desired thickness, turn off the heat. Add in the cream and stir.
Top with shredded cheddar cheese, sour cream, fresh cilantro.