Place the raw chicken breasts into the bottom of a 6-quart slow cooker. Add the drained cannellini beans, sweet corn, diced green chiles, diced onion, and minced garlic over and around the chicken.

Evenly sprinkle ground cumin, chili powder, dried oregano, onion powder, kosher salt, and black pepper across the ingredients. Pour the chicken bone broth over everything.

Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken breasts are fork-tender and reach an internal temperature of 165°F (74°C).

Carefully remove the chicken breasts to a cutting board and shred with two forks into tender bite-sized shreds. Return the shredded chicken to the slow cooker.

Add the cubed softened cream cheese and shredded pepper jack cheese directly into the warm chili. Stir thoroughly with a wooden ladle, then cover with the lid on LOW for 15 minutes until the cheese is completely melted. Stir in fresh lime juice and chopped cilantro, ladle into bowls, and serve warm with tortilla chips.