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In a large Dutch oven over medium-high heat, add the oil. Add diced half-smoke sausages. Saute until slightly browned and the fat has rendered, about 6 to 8 minutes.
Remove the sausage from the pot to a bowl and set aside.
In the rendered fat drippings, add the diced onion. Sauté onion until tender, about 3 to 4 minutes.
Add garlic, cumin, oregano, salt, pepper, green chiles, corn, beans, rotisserie chicken, chicken broth and the reserved sausage. Bring to a boil then reduce to a simmer. Cook for about 15 to 20 minutes, until slightly thickened.
Remove the pot from the heat and stir in cream cheese.
Serve in bowl and garnish with cheese, tortilla chips, jalapeños and cilantro.