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Cook the Chicken and Bacon: Season chicken pieces with salt and pepper. In a large soup pot melt butter over medium-high heat. Add chicken pieces and cook covered, until chicken starts to turn golden, around 8-10 minutes. Add bacon pieces, and cook uncovered, stirring occasionally, until bacon is cooked through, around 10 more minutes. Remove chicken and bacon from pot and set aside for later.
Sauté Aromatics: Add onions, garlic, green chile, optional jalapeño, cumin, chili powder, paprika and cook covered until onions turn translucent, around 5-7 minutes.
Build the Broth: Return cooked chicken and bacon to pot. Add corn, crushed tomatoes, cannellini beans, bay leaves, thyme, and chicken broth. Bring pot to a boil over high heat, then reduce to medium and simmer, covered, until chicken is cooked through, around 15-20 minutes.
Final Touch of Dairy: Remove pot from heat and let cool for 5-10 minutes. Whisk the greek yogurt and cream cheese into the broth over medium heat, until fully melted and combined, around 5 minutes.