Prep your vegetables by chopping the onion and mincing the garlic. Combine all the spices in a small bowl: kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and the ranch seasoning packet. If using a rotisserie chicken, shred it now and remove the cream cheese from the fridge to soften.

Heat a large pot over medium-high heat for at least 1 minute. Add 3 tablespoons olive oil, which should shimmer immediately. Add the chopped onions and sauté for 3 to 5 minutes until they become translucent.

Reduce heat to medium and add the minced garlic along with the entire bowl of seasonings. Sauté for another 2 minutes, stirring frequently, until the garlic is fragrant and the spices smell toasty.

Add the can of Rotel and diced green chilies without draining them. Stir into the onion mixture. Drain both the white beans and pinto beans, then add them to the pot along with the 2.5 cups shredded chicken.

Turn the burner to high heat. Stir in 3 cups water and 1 tablespoon Better Than Bouillon. If you used rotisserie chicken, swirl some broth into the plastic container to capture the flavorful goodness, then pour it into your chili.

Chop the softened cream cheese into 1-inch cubes and add to the chili. Bring everything to a boil, then reduce heat to a simmer. Use a wooden spoon or whisk to break up cream cheese pieces. Let it simmer for at least 5 minutes for a quick meal, or up to an hour for deeper flavor.

Add the 1.5 cups corn just before serving to maintain its fresh taste. Serve hot with your favorite toppings like cheddar cheese, sour cream, cilantro, lime wedges, avocado, jalapeño, green onion, and tortilla chips.