In a large pot over medium high heat, heat the olive oil. When the oil is hot add in the onion, garlic, jalapeño, cumin, coriander, and smoked paprika. Season with a little salt and pepper.

Sauté the vegetables until tender, about 3 minutes, then add in the diced green chiles and corn and sauté another minute.

Remove the pot from the heat and scoop out a scant 1/2 cup of the vegetable mixture and add it to a blender with a 1/2 cup of chicken broth and a 1/2 cup of cannellini beans. Purée the mixture until smooth then add it back to the pot.

Place the pot back on the stove over medium high heat and stir in the remaining chicken broth. Bring it to a boil then reduce the heat to medium low and simmer for 10 minutes.

Add the shredded chicken, cilantro and remaining cannellini beans to the soup and simmer for another 5 minutes. Squeeze in the lime juice, stir, and taste for seasoning. Add more salt and pepper as needed.

Serve the chili topped with shredded Monterey Jack cheese, more cilantro, a squeeze of lime juice and plain Greek yogurt or sour cream if desired.