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Preheat oven to 400°F.
Lightly coat the chicken breasts with oil, then rub with taco seasoning. Heat an oven-safe skillet over medium-high heat, drizzle with oil, and sear the chicken for 3–4 minutes per side.
Add the onion and garlic and sauté for 1–2 minutes.
Add the broth, green chiles, & adobo sauce to the skillet. Cover & simmer for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet & set aside to cool before shredding.
Meanwhile, make the cornbread. In a bowl, whisk together the cornmeal, flour, baking powder, & salt.
Add the buttermilk, egg, melted butter, green chiles, and green onions. Mix until just combined, then fold in the shredded cheese. Set aside.
Once the chicken has been removed, add the cream cheese and corn to the skillet with the broth. Stir until the cream cheese has melted into the broth.
Add the shredded chicken, lime juice, and green onions, stirring to combine.
Spread the cornbread batter evenly over the top, almost completely covering the skillet.
Top with sliced jalapeños and additional cheese, if desired.
Bake for 30 minutes, or until the cornbread is golden brown and cooked through.
Serve with a sour cream, avocado, & fresh cilantro.