Heat 1.5 tablespoons avocado oil in a 7 or 8-quart Dutch oven over medium-high heat. Once the oil shimmers and becomes fragrant (about 1-2 minutes), add the diced onion and ¼ teaspoon sea salt. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent.

Add the minced garlic and jalapeño to the pot. Sauté for 2 additional minutes until fragrant. Sprinkle the cumin over the mixture and toss everything together.

Pour in the chicken broth and hot sauce, then nestle the chicken breasts into the liquid. Bring to a rolling boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F.

While the chicken cooks, prepare the charred corn. Heat the remaining 1.5 tablespoons avocado oil in a cast iron skillet over medium-high heat. Add 4 cups of corn kernels and let them sit undisturbed for the first 2-3 minutes to develop char marks. Then stir and continue cooking for another 7-8 minutes (10 minutes total cooking time), stirring every 2-3 minutes. Look for golden-brown spots covering about half the kernels. Remove from heat and set aside.

Make the street corn topping by combining jalapeños, minced red onion, red wine vinegar, and salt in a bowl. Toss well and let sit. Add the cotija cheese, chopped avocado, cilantro, and 1 cup of corn. Gently toss and set aside.

Once the chicken is fully cooked, remove it from the broth and transfer to a cutting board. Turn heat to medium-low and stir the white beans and remaining charred corn into the broth. Let warm for 2-3 minutes while you shred the chicken using two forks.

Return the shredded chicken to the pot and stir to combine. Remove from heat and let cool for 2-3 minutes until it stops actively bubbling. Stir in the Greek yogurt until the chili thickens and becomes creamy.

Ladle the chili into bowls and top generously with the street corn mixture. Serve immediately.