Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add ground cumin, paprika, garlic powder, and a pinch of black pepper, stirring constantly for about 30 seconds to toast the spices and release their flavors. This blooming technique ensures the spices distribute evenly throughout the chili and develop deeper flavor notes.

Add the frozen roasted corn to the pot with the sautéed onion and spices, stirring for about 1-2 minutes to warm it through. Pour in the chicken broth, drained green chiles, drained white beans, and lime juice. Stir well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.

Once the chili is simmering, carefully ladle 2-3 cups of the soup into a blender (work in batches if needed, and let it cool slightly if very hot). Blend until completely smooth, about 1-2 minutes. Pour the blended mixture back into the pot and stir to incorporate. This technique creates a naturally creamy texture without heavy cream while keeping the broth thickened and luxurious.

Reduce heat to medium-low and stir in the softened cream cheese, breaking it up with a spoon until fully melted and incorporated into the chili. Add the pulled chicken in salsa verde (or shredded rotisserie chicken mixed with salsa verde), stirring gently to distribute evenly. Finally, add the roughly chopped fresh spinach and stir until completely wilted, about 1-2 minutes. I like to add the spinach at the very end because it wilts quickly and maintains its bright color and nutrients.

Let the chili simmer gently for 10 minutes if time allows, stirring occasionally. This resting time allows the flavors to meld together beautifully. Taste the chili and adjust seasoning with additional salt and black pepper as needed. The lime juice and salsa verde should provide tartness and mild heat, but add more of either if you prefer a bolder flavor profile.

Ladle the chili into bowls and top with shredded Monterey Jack or cotija cheese, sliced fresh avocado, and tortilla chips for crunch and creaminess. The cool, creamy avocado contrasts beautifully with the warm, savory chili, while the chips add textural interest.