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PdfPat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Cook chicken until golden brown on both sides, about 5 minutes, flipping chicken halfway through cooking. Transfer chicken to plate.
Heat remaining 1 tablespoon oil in now-empty pot over medium heat until simmering. Add onion and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in garlic, cumin, oregano, and ½ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits with wooden spoon or spatula.
Return chicken to pot along with any accumulated juices. Bring to simmer and cook until chicken registers 160 degrees, 10 to 15 minutes.
Transfer chicken to plate and let cool slightly.
Using 2 forks, shred chicken into bite-size pieces and return chicken to chili; add beans, corn, and chilies. Return chili to simmer, cover, and cook, stirring occasionally, until thickened, about 15 minutes.
Off heat, stir in cilantro and season with salt and pepper to taste. Serve.