Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent (3–4 minutes). Stir in garlic and cook for 30 seconds until fragrant.
Add diced chicken, cumin, oregano, chili powder, cayenne (if using), salt, and pepper. Cook until chicken is no longer pink (5–6 minutes).
Stir in white beans, green chilies, chicken broth, and corn. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in heavy cream and simmer for 5 more minutes. Adjust seasoning if needed.
Ladle into bowls and garnish with cilantro, cheese, sour cream, and lime wedges.
