In a large pot, heat olive oil over medium heat. Add diced onion and chopped red and green bell pepper, sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.

Add boneless, skinless chicken breasts to the pot, seasoning with Cajun seasoning, cumin, smoked paprika, and optional cayenne pepper. Cook for 5-7 minutes, stirring occasionally, until no longer pink.

Pour in chicken broth, followed by drained great northern beans and diced green chiles. Stir to combine, then bring to a gentle simmer.

Lower heat and let simmer for 30-60 minutes, covered, stirring occasionally.

After simmering, stir in frozen corn and heat through for an additional 5 minutes.

If desired, stir in heavy cream or sour cream to achieve creaminess, mixing until well combined.

Taste and adjust seasoning with salt and pepper as needed.

Serve in bowls, garnished with cilantro, cheddar cheese, sour cream or Greek yogurt, and lime wedges.