Heat the olive oil in a large pot over medium-high heat. Since we use pre-cooked rotisserie chicken, the actual cooking time is very fast. Add the chopped onion and cook for 3 to 5 minutes until it turns translucent.

Turn the heat down to medium. Add the minced garlic and all the spices, including the dry Ranch packet. Stir constantly for 2 minutes until the mixture smells toasty.

Pour in the undrained Rotel and green chilies. Add the drained white beans and pinto beans, then stir well to coat everything in the seasoning.

Add the shredded chicken, water, and chicken base to the pot. Chop the cream cheese into small cubes and drop them into the warm mixture.

Bring the chili to a boil over high heat. Reduce to a simmer and let it cook for at least 5 minutes so the cream cheese melts completely. Stir in the frozen corn right before serving.