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Cook the Ground Beef: Season ground beef with salt and pepper. In a large soup pot melt butter over medium-high heat. Add ground beef and let it brown without stirring for a few minutes. Break it into smaller pieces and continue to cook, stirring occasionally, until it is no longer pink and the juices run clear, around 10-15 minutes. Remove beef from pot and set aside for later.
Sauté Aromatics: Add onions, garlic, optional jalapeño, tomatoes, chili powder, cumin, and paprika and cook covered over medium-high heat until onions turn translucent, around 8-10 minutes.
Build the Broth: Return cooked beef, add beans, corn, crushed tomatoes, beef or chicken broth, bay leaves, and thyme. Bring pot to a boil over high heat, then reduce to medium and simmer, covered, until flavors meld, 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.