• Using tongs, roast the poblano peppers over a gas flame until charred all over. Alternately, place the peppers on a baking sheet and broil under high heat until blistered. Transfer the peppers to a ziplock bag or heat-safe mixing bowl and cover with plastic wrap.
• Once the peppers are cool, peel, seed, and dice them.
• In a heavy bottomed pot, heat the olive oil over medium-high heat. Add the diced onion, peppers, and jalapeños and sauté for 2-3 minutes until the onion is softened.
• Add the cream cheese and spices to the pot and stir really well, until the cream cheese is smooth. Then, add the beans. Use a fork or potato masher to mash them slightly. Add the chicken and corn and stir well so that everything is well-coated by cream cheese.
• Add the broth, stir, and bring to a simmer. Lower the heat and simmer on medium-low for 30 minutes, stirring occasionally. Once the chili is thick, season to taste with salt and pepper.

Slow Cooker Option

• Follow to steps for roasting the poblano peppers. Peel and dice them.In the bowl of a slow cooker, combine the chicken, onion, jalapeño, diced poblanos, spices, and room temperature cream cheese. Stir really well until the cream cheese is well mixed in. Add the broth, beans, and corn and stir well. Cover and cook on low for 4 hours. If the chili is a little thin, mash some of the beans with a fork and cook on high for another 20-30 minutes. Season to taste with salt and pepper before serving.