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Preheat air fryer to 400°F. Coat chicken with a little oil and its seasonings. Pan-sear both sides until browned (around 3 minutes on high per side) then air-fry 4 minutes after searing. Rest, then finely chop.
Reserve ¼ cup corn. Toast it in a frying pan with a little olive oil over low heat, shaking occasionally, until golden. Set aside for topping.
In a large pot, soften onion in olive oil with a pinch of salt. Add garlic and chipotle, then bell peppers, remaining corn and soup seasonings. Stir.
Add potatoes and broth. Simmer 12–15 minutes, or until potatoes are fork-tender.
Transfer just over half the soup, including broth and vegetables, to a blender. Add cottage cheese and blend until silky smooth (around 4-5 minutes) Work in batches and follow your blender’s hot-liquid instructions; never seal hot soup in a sealed-cup blender.
Return to the pot, add chopped chicken and gently simmer about 10 minutes. Taste and adjust salt.
Top with browned corn, fresh chives and cracked pepper. Serve with that toasted, buttered baguette!