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Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and garlic, and cook, stirring occasionally, until tender, about 5 minutes. Add the chili powder, cumin, paprika, oregano, salt, and pepper, and cook until fragrant, about 1 minute. Add the broth, beans, and tomatoes and their juices, then stir to combine.
Add the chicken and bring to a boil. Reduce the heat to maintain a simmer, and simmer until the chicken is cooked through and registers an internal temperature of 165℉, 10 to 14 minutes, depending on the thickness of the chicken.
Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in the corn. Serve topped with the scallions, cheese, and tortilla chips if desired.