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Place a large saucepan or Dutch oven over medium heat. Once hot, add butter and melt it.
Add diced onion, stir and cook for 1 minute. Add garlic and cook for 30 seconds.
Add celery, green chile, canned green chile (if using), corn and beans. Stir and add oregano, thyme, cumin, pepper flakes, salt, and pepper.
Add chicken broth, lime juice, lime zest, and stir to combine. Add shredded chicken and stir to combine.
Bring to a light simmer, reduce heat to low, cover and cook for 20-25 minutes.
In a large cup mix cornstarch and cream until smooth. Add the mixture to the soup and stir to combine, until the soup will thicken.
Stir in sour cream until fully combined. Taste and adjust for salt and pepper.
If you prefer the soup to be even thicker, mix another 2 tablespoons of cornstarch with ¼ cup water and add the mixture to the soup, simmer.
If using cheese, remove soup from heat and stir in the cheese. Keep in mind that the cheese will make the soup texture heartier and thicker.
Serve immediately with your favorite toppings like sour cream, diced jalapenos, chips, and cheese.