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In a large pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 8 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Stir in chicken; season with salt and pepper. Add chili powder, oregano, and cumin and stir to combine.
Add tomatoes and broth and stir to combine. Add corn, lime juice, and bay leaf and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until slightly reduced, about 15 minutes.
Meanwhile, into a large, heavy skillet, pour oil to a depth of ⅛". Heat over medium heat until shimmering. Working in batches, fry tortilla strips until golden and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate; immediately season with salt.
Remove bay leaf from soup, then divide among bowls. Top with tortilla strips, avocado, cheddar, and cilantro.