Best Creamy Chicken and Corn Chili

1 1/2 Tbsp. olive oil
1 onion, diced
4 garlic cloves, chopped
2 poblano peppers, diced
2 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. chili powder
1 tsp. kosher salt, plus more to taste
Black pepper, to taste
5 cups low-sodium chicken broth
4 oz. cream cheese, at room temperature
4 cups shredded rotisserie chicken
1 15-ounce can white beans, drained and rinsed
2 cups corn kernels, thawed if frozen
Sliced scallions, tortilla chips, sliced jalapeños, and lime wedges, for serving

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and poblanos and cook until softened, 4 to 5 minutes. Add the cumin, paprika, chili powder, salt and a few grinds of pepper and stir to fully combine. Cook the spices until fragrant, 1 to 2 minutes.

Add the chicken broth to the pot and increase the heat to high. Bring to a boil, then reduce the heat to medium and simmer until the broth reduces slightly, 8 to 10 minutes.

Remove the pot from the heat and stir in the cream cheese until fully combined. Add the chicken, beans and corn to the pot. Taste and add more salt and pepper as needed. Serve with scallions, tortilla chips, jalapeños and lime wedges.