Sauté: Bring a large dutch oven (5.5 quarts) to a medium-high heat and add 3 tablespoons butter to melt. Add the Anaheim pepper, red onion, and 1 tablespoon minced garlic. Sauté for 3-5 minutes or until slightly softened.

Flour + Broth: Add a 1/4 cup flour and stir to coat the veggies and make a bit of a paste. Slowly pour in the chicken broth, about a 1/2 cup at a time, mixing continuously. Keep pouring the broth until it is all added.

Cook Chicken: Bring the pot to a simmer and add the chicken thighs. Let simmer until fully cooked; about 15 minutes (or until their internal temperature reaches 165 degrees F - use a meat thermometer).

Make Mexican Street Corn: While the chicken cooks, put all of the ingredients for the Mexican Street Corn in a large bowl. Mix to fully combine.

Combine: Once the chicken is fully cooked, remove it from the pot and shred with two forks. Return shredded chicken to the pot along with the cannellini beans, green chiles, 1/3 cup creamer, cilantro, lime zest, lime juice, 1 1/2 teaspoons chili powder, 1 teaspoon kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon oregano, and 1/8 teaspoon pepper. Mix to combine.

Cream Cheese: Cut the softened block of cream cheese into large cubes and add them to the pot. Mix and let it simmer until it is fully melted.

Add Street Corn: Reserve about a 1/4 of this mixture for serving. Carefully add the rest to the pot of chili. Mix again to combine. Taste, adjust any seasonings as desired.

Serve: Enjoy with your desired toppings and some of the reserved street corn!