Drain and rinse the canned white beans. In a medium bowl, mash halfof the beans with a potato masher until chunky. Reserve beans until needed.
Add the Cilantro and Roasted Onion olive oil to a large Dutch oven and heat it over medium heat until shimmering. Add peppers, onion, and garlic and sauté until soft and fragrant, about 5 minutes.
Add the cumin, coriander, oregano and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock and bring to a simmer. Add the beans and continue to simmer for 20 minutes. Slowly stir in the cheese and continue stirring until dissolved. This will take a few minutes. The cheese is sticky and you need to stir it to the point of becoming sauce.
Next, add the shredded rotisserie chicken, lime balsamic and corn. Salt and Pepper to taste. Stirring frequently, simmer until heated through, about 5-10 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, chopped Cilantro, freshly Jalapeño slices and tortilla chips. One of our cornbread recipes is also a great companion to this dish.