In a large sauce pan over medium heat cook the onion in the olive oil until soft. Add the garlic and continue cooking for an additional minute. Garlic burns quickly so make sure to watch it.
Add the chicken broth, chilis, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper. Stir well.
Bring to boil, then continue simmering for 10-15 minutes.
While broth is simmering, rinse the cannellini beans. Add 1 1/4 cups of the beans, along with 1/4 cup of the broth to a food processor. Pulse until smooth.
Whisk the cubed cream cheese into the broth mixture. This will take a few minutes until the cheese melts into the broth.
Once it is mostly melted, add the corn, beans, and pureed bean mixture. Bring to boil again, and simmer for an additional 10 minutes.
Add the chicken and lime juice and continue simmering for a few minutes.
