Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 1 diced jalapeño along with 1 cup of fresh corn kernels. Season with kosher salt and pepper, and cook for 7-9 minutes until the vegetables are fragrant and the onion is golden, stirring occasionally to prevent sticking.

Stir in 3 minced garlic cloves, 1 pound of ground chicken, 2 tablespoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin. Break up the chicken with a wooden spoon and cook for 7-9 minutes until fully cooked and no longer pink, ensuring all spices are well blended into the mixture.

Pour in 4 cups of chicken broth and, if desired, add 1 tablespoon of chicken base to intensify the flavor. Increase the heat to bring the mixture to a rolling boil, then reduce to low heat and let it simmer uncovered for 25-30 minutes.

To create that creamy texture, stir in ½ cup of sour cream, ¼ cup of chopped cilantro, 2 tablespoons of fresh lime juice, and hot sauce to taste. Simmer for an additional 5-10 minutes, stirring occasionally.

Taste the chili and adjust the seasoning as needed. Ladle into bowls and garnish with extra cilantro, lime wedges, or crumbled feta if desired.