Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer or with only slight overlap.

Add the diced onion, poblano, garlic, drained white beans, frozen corn, and undrained green chiles over and around the chicken.

Sprinkle in the cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Pour the chicken broth evenly over the ingredients.

Cover and cook on LOW for 4 hours. Avoid repeatedly lifting the lid, which releases heat and can extend the cooking time.

After 4 hours, check the thickest piece of chicken with an instant-read thermometer. It must reach at least 165°F (74°C) and should be tender enough to shred easily. If necessary, cover and cook for another 15 to 30 minutes.

Transfer the cooked chicken to a clean cutting board or bowl. Shred it into bite-size pieces with two forks.

Use the back of a spoon or a potato masher to mash about 1 cup of the beans directly in the slow cooker. This naturally thickens the broth while leaving most of the beans whole.

Stir the shredded chicken back into the slow cooker until it is evenly distributed through the beans, vegetables, and broth.

Add the softened cream cheese cubes: Cover and cook on LOW for another 20 to 30 minutes, stirring once or twice, until the cheese is melted.

Stir the chili thoroughly until no visible cream cheese pieces remain. The broth should look creamy and lightly thickened while still being loose enough to ladle.

Turn off the slow cooker: Stir in the lime juice and chopped cilantro. Taste before adding more salt because the broth, beans, and cream cheese all contribute seasoning.

Let the chili stand uncovered for 10 minutes. It will thicken slightly as it cools.

Ladle into six bowls: Top with Monterey Jack cheese, avocado, green onions, lime wedges, or jalapeño as desired.