In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
Stir in the cumin, oregano, chili powder, and cayenne pepper (if using). Cook for another minute to toast the spices.
Add the white beans, diced green chilies, chicken broth, and corn to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Stir in the heavy cream and season with salt and pepper to taste. Allow the chili to simmer for an additional 5 minutes.
Serve hot, garnished with fresh cilantro and lime wedges on the side.