Street Corn Chicken Chili

Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion and garlic. Sauté until the onion is soft, about 5 minutes.
Step 3: Prepare the Chili Base
Add the diced tomatoes, green chilies, corn kernels, black beans, and chicken broth to the pot. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
Step 4: Shred the Chicken
While the chili is simmering, shred the cooked chicken using two forks or a stand mixer. Add the shredded chicken back into the pot and stir to combine.
Step 5: Make the Street Corn Topping
In a skillet, melt the butter over medium heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred, about 5-7 minutes. Remove from heat.
In a small bowl, mix together the mayonnaise, sour cream, lime juice, cotija cheese, and chili powder.
Step 6: Assemble the Chili
Ladle the chili into bowls, top with the charred street corn mixture, and garnish with fresh cilantro and a lime wedge.
Serving and Storage Tips