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Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
Add the garlic and sauté for another 30 seconds until fragrant.
Pour in the chicken broth, diced green chilies, fire-roasted tomatoes, cumin, chili powder, smoked paprika, and oregano. Stir to combine.
Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
Add the shredded chicken and corn, and simmer for an additional 10 minutes, or until heated through.
Stir in the sour cream and cilantro. Season with salt and pepper to taste.
Serve the soup hot, garnished with diced avocado, more cilantro, and lime wedges.