In a large soup pot over medium high heat, add the oil. Sauté the onion until translucent, about three minutes. Add the garlic and stir until fragrant, about 1 minute.
Add shredded rotisserie chicken. Stir together and then slowly pour in the white wine (or 1/4 cup chicken broth) using a wooden spoon to work up all the browned bits on the bottom of the pan to deglaze. Let sauté for another two minutes.
Add the beans, corn, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
At this point you can taste and add any addtiinoal salt or pepper if needed and serve just like this. But for a super creamy chili:
Remove from the heat; stir in greek yogurt and cream. Serve!
I like to serve this chili with fresh avocados, cherry tomatoes and hot sauce!