Prepare the Street Corn Topping:

• Cook the Corn:
  In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn kernels and sauté for 3-5 minutes, until the corn is lightly browned and slightly charred. If you’re using roasted corn, you can skip this step.
• Make the Topping:
  In a small bowl, mix the sautéed corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, garlic powder, and a pinch of salt. Stir until well combined and set aside.

2. Make the Chili:

• Cook the Chicken:
  In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened, about 4 minutes. Add the minced garlic and sauté for another 30 seconds, until fragrant.
• Add the Chicken and Broth:
  Stir in the shredded cooked chicken, chicken broth, and white beans. Bring to a simmer over medium heat. Add the cumin, chili powder, smoked paprika, coriander, cayenne pepper (if using), salt, and black pepper. Stir to combine.
• Simmer the Chili:
  Let the chili simmer for about 15-20 minutes, allowing the flavors to meld together. If the chili is too thick, add more chicken broth or a little water to reach your desired consistency.
• Finish the Chili:
  Stir in the corn (both the regular and roasted, if using) and the heavy cream. Simmer for another 5-7 minutes until everything is heated through. Add the lime juice and taste for seasoning. Adjust salt, pepper, and lime juice as needed.

3. Serve the Chili:

• Ladle the chili into bowls and top with a generous spoonful of the Mexican street corn mixture. Garnish with fresh cilantro and additional lime wedges. Serve with tortilla chips, cornbread, or a side salad for a complete meal.