• Combine the chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl and set aside.
• Melt the butter in a 4 ½-quart pot over medium heat. Add the diced onions and jalapeno pepper and cook for about 5 minutes until softened.
• Add the minced garlic and cook for an additional minute until fragrant.
• Sprinkle the flour over the sautéed vegetables. Toss to coat and cook for about 2 minutes until the raw flour smell disappears.
• Gradually stir in the chicken broth while mixing continuously to avoid lumps. Then, add the half and half to create a creamy consistency.
• Reserve 1 cup of drained beans, blend with ½ cup of broth, and return to the pot for a thicker broth.

Cooking

• Stir in the prepared seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring the mixture to a boil, then reduce heat to simmer.
• Season the chicken with salt and pepper, add to the pot, and mix in the drained sweet corn. Allow to simmer gently for 15-20 minutes.
• Once the chicken is fully cooked, remove it from the pot and shred it with two forks.
• Return the shredded chicken to the pot and stir well. Lower the heat to low and add the softened cream cheese, mixing until it melts smoothly.

Serving

• Taste the chili and adjust the seasoning if necessary. Serve hot, garnished with lime wedges, diced avocado, sour cream, tortilla strips, Fritos, or cheese as desired.