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Heat the vegetable oil in a Dutch oven or large soup pot. Add the onion and jalapeño and cook until soft. Add the garlic and cook another minute until fragrant. Add the chili powder, cumin and salt and stir in for another minute.
Pour in 4 cups of the chicken broth. Add the Rotel and the enchilada sauce. Bring the mixture to a simmer.
Add the chicken breasts, making sure they are submerged in the liquid. Cook until the chicken is cooked through, 15-20 minutes. Keep the liquid at a gentle boil to prevent cooking the chicken too fast, or overcooking the chicken, which will make the chicken rubbery.
Once the chicken is cooked through, remove it with tongs to a cutting board.
In a small bowl, whisk together the masa and the remaining 1 cup of chicken broth. Add this mixture to the soup pot and stir in well.
Add the cream cheese to the soup and whisk until melted. This might take a minute or two. Add the cheddar and the pepper jack and stir until the cheese is melted.
Take 2 forks and shred the cooked chicken on the cutting board. Add the chicken back into the soup.
Add the corn, and stir to combine all of the ingredients. Let the mixture cook for about 10 minutes to heat the corn through and combine all of the flavors.
Serve topped with your favorite toppings.