1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and chopped jalapeño and cook, stirring occasionally, until the onion is soft and translucent.

2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown.

3. Sprinkle in the ground cumin, chili powder, dried oregano, smoked paprika, kosher salt, and black pepper. Stir well and let the spices cook with the vegetables for 1 to 2 minutes to bloom their flavor.

4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the white beans, corn, and diced green chiles and stir to combine.

5. Use a potato masher or the back of a spoon to gently mash a portion of the white beans directly in the pot. This will start to thicken the chili naturally.

6. Add the shredded chicken and black beans. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally, until slightly reduced and thickened.

7. Stir in the cubed cream cheese, continuing to stir until it has completely melted and the broth looks smooth and creamy.

8. Pour in the heavy cream or half-and-half and stir until fully incorporated. Taste and adjust the seasoning with additional salt, pepper, or spices as desired.

9. Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro.

10. Ladle the thick white chicken chili into bowls and top with shredded cheese, diced avocado, and crushed tortilla chips if you like. Serve hot and enjoy.