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In a large pot, sauté diced onion and minced garlic over medium heat until softened and fragrant.
Add the green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
Pour in the chicken broth, and bring the mixture to a simmer.
Add the shredded chicken, white beans, and frozen corn (if using). Simmer for 15-20 minutes, allowing the flavors to meld.
Stir in the cream cheese until fully melted and incorporated. Then, add the heavy cream and stir until smooth.
Serve hot, garnished with shredded cheese, chopped cilantro, and a squeeze of lime juice if desired.