Heat the olive oil in a skillet over medium heat and cook the diced onion and garlic for 3 to 4 minutes until softened.

Transfer the onion mixture to a 6-quart slow cooker, then add the chicken thighs, green chiles, cumin, oregano, coriander, cayenne and chicken broth.

Cover and cook on low for 5 to 6 hours, or on high for 3 hours, until the chicken shreds easily with two forks.

Lift the chicken onto a cutting board, shred it into bite-sized pieces, and return it to the slow cooker.

Stir in the great northern beans and frozen corn, then cover and cook on low for another 20 minutes until the corn is heated through.

Add the cubed cream cheese a few pieces at a time, stirring after each addition until fully melted and the broth looks creamy rather than streaky.

Pour in the heavy cream and salt, stir to combine, and cook uncovered on low for 10 more minutes so the chili comes back to a gentle simmer.

Stir in the lime juice right before serving so the chili stays bright rather than dull, then hold on the warm setting.