Title: Mexican Street Corn White Chicken Chili – A Flavorful, Hearty Dish

1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
1 can (15 oz) white beans (such as cannellini or great northern beans), drained and rinsed
1 cup corn kernels (fresh or frozen)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth
1 can (4 oz) diced green chilies (mild or spicy, depending on preference)
1/2 cup heavy cream (for a creamy texture)
1/2 cup crumbled queso fresco or cotija cheese (for topping)
1/4 cup chopped fresh cilantro (for garnish)
1/4 cup Mexican crema (for topping)
1 lime, cut into wedges (for serving)
Salt and pepper to taste