Heat olive oil in a large pot over medium heat. Add onion and bell peppers, sautéing until softened, about 5-7 minutes. Stir in garlic and cook for another minute.

Add chicken to the pot, sprinkle with Cajun seasoning, cumin, paprika, and optional cayenne. Cook for about 5-7 minutes until chicken is no longer pink.

Pour in chicken broth, drained beans, and diced green chilies. Stir and bring to a gentle simmer over medium heat.

Reduce heat to low, cover, and let the chili simmer for at least 30 minutes to 1 hour for depth of flavor.

Stir in corn and cook for about 5 minutes until heated through.

If desired, stir in heavy cream or sour cream for added richness.

Adjust seasoning with salt and pepper to taste.

Serve chili in bowls garnished with cilantro, cheddar cheese, and a dollop of sour cream or Greek yogurt, with lime wedges on the side.