Heat large pan over medium-high heat, then add 2 tablespoons olive oil. Once oil is hot and shimmery, add cubed chicken. Sauté chicken approximately 3 to 5 minutes, then transfer chicken to plate or bowl and set aside.

Add remaining 2 tablespoons olive oil to pan and reduce heat to medium. Once oil is hot and shimmery, add diced onion, minced garlic, and chopped jalapeño. Stir frequently and cook approximately 5 minutes or until onions and jalapeño are softened.

Add ½ cup chopped cilantro to pan. Stir well to incorporate herbs with sautéed veggies, then transfer all ingredients to large pot.

Set heat under pot to medium. Add cumin, oregano, paprika, cayenne pepper, black pepper, and salt to pot and stir well to incorporate spices with cilantro and veggies. Cook ingredients over medium heat 2 to 3 minutes.

Add 4 cans of white beans and 6 cups chicken broth or stock to large pot with spices and vegetables. Stir well to thoroughly incorporate all ingredients.

Let chili mixture simmer up to 2 hours, but at least 30 minutes. Once beans are softened, use potato masher to mash beans to desired consistency.

Add sautèed chicken, frozen corn, and diced green chiles to pot and stir well to incorporate. Simmer until chicken is fully cooked and frozen corn is heated through, approximately 10 to 15 minutes.

Immediately before serving, stir in remaining ½ cup cilantro. Portion chili into serving bowls and top with dollop of sour cream if desired. Serve warm.