Sprinkle the chicken thighs with salt and pepper. Heat oil until hot and cook both sides of the chicken brown. Reserve on the side.
In a large Dutch oven or stock pot, melt butter and whisk in flour to create a roux. This will give us that thick broth we all love.
Stir in the onion and chiles and whisk in stock and cream. Add chicken and spices and simmer. At the end, shred the chicken and add the beans, corn and cream cheese.