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In a large stockpot, melt butter on medium heat and sauté the green pepper, jalapeño, onion, and garlic until soft. Season with chipotle chili powder and cumin. Sprinkle with flour and stir until flour is all combined then cook for an additional 3 minutes.
Next, add in 1 cup of the chicken broth and the heavy cream. Stir all together and bring to a simmer. Stir in the tomato paste.
Add in the beans, chicken, and corn. Stir together and add the remaining chicken broth. Cover and allow to simmer for 30-45 minutes over medium-low heat.
In the last 15 minutes of cooking, remove the lid and allow chili to simmer uncovered for 15 more minutes, seasoning with salt, to taste. If it's not the thick consistency you want, you can add more flour to it (dissolve it in some of the soup's liquid first - be careful).
Divide equally in bowls and serve with sour cream, green onions, cheese, and/or crushed tortilla chips!