Pat the chicken dry and season lightly with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat.

Brown the chicken 3–4 minutes per side until golden (it won’t be fully cooked). Remove chicken and set aside.

In the same pot, add the diced onion and poblano peppers. Sauté for 4–5 minutes until softened.

Stir in the garlic and cook for 30 seconds until fragrant — don’t let it burn.

Sprinkle in the cumin, chili powder, and oregano. Stir to coat the veggies, then add the green chiles and corn.

Pour in the chicken broth and scrape any browned bits from the bottom of the pot.

Return the browned chicken to the pot. Bring to a gentle simmer, cover, and let cook for 15–18 minutes, or until the chicken reaches 165°F and is tender.

Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.

Lower the heat to medium-low. Add the cream cheese and stir until melted and smooth.

Stir in the sour cream (or Greek yogurt) and shredded cheese, if using. Taste and adjust salt and pepper. Add lime juice and fresh cilantro, stirring to combine.

Let the chili warm through for 2–3 minutes. Ladle into bowls and top with avocado slices, tortilla chips, extra cilantro, or more cheese as desired.