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In a large saucepan, combine 6 cups water, the chicken, soy sauce, ¼ teaspoon salt and ½ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered, until the thickest part of the breast reaches 165°F, 20 to 25 minutes. Transfer the chicken to a large plate; set aside to cool. Meanwhile, stir both cans of corn into the broth, then remove the pan from the heat.
Measure ¼ cup of the soup base into a small bowl; whisk in the cornstarch. Using 2 forks or your hands, shred the chicken into bite-size pieces; discard the skin and bones. Return the chicken and any accumulated juices to the saucepan. Whisk the cornstarch mixture to recombine, then stir it into the soup. Bring to a simmer over medium, stirring constantly, and cook until thickened, about 2 minutes. Off heat, taste and season with salt and pepper.
Serve the soup sprinkled with the scallions and drizzled with chili crisp. Offer additional soy sauce on the side.