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Preheat oven to 375°. On a shallow plate, season flour with salt and pepper. Pat chicken dry and coat on all sides with seasoned flour; shake off excess.
In a large cast-iron or heatproof skillet over medium-high heat, heat 1 Tbsp. oil. Cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate.
In same skillet over medium heat, heat remaining 1 Tbsp. oil. Cook shallots, stirring occasionally, until just softened, about 3 minutes. Add corn kernels, bell peppers, and tomato paste and cook, stirring, until paste is brick red, 2 to 3 minutes. Add garlic, chili powder, cumin, oregano, and paprika and cook, stirring, until fragrant, about 1 minute more.
Pour in tequila, scraping off any browned bits from bottom of pan. Add broth and bring to a simmer. Stir in crème fraîche; season with salt and pepper. Simmer, stirring occasionally, until liquid is slightly reduced and thickened, about 5 minutes.
Return chicken and any accumulated juices to skillet. Spoon sauce over.
Transfer to oven and bake, turning chicken halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165°, 10 to 12 minutes.
Crumble cheese over. Squeeze in juice from lime. Top with cilantro and sprinkle with chili powder.