In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced red onion and 1 finely chopped jalapeño; sauté for about 3–4 minutes until they become soft and fragrant.

Stir in 3 cloves of minced garlic and cook for an additional 30 seconds until golden.

Incorporate 2 skinless, boneless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles into the pot.

Sprinkle in 1 tablespoon of Tajín, 1 teaspoon each of ground cumin and chili powder, and season with salt and pepper; stir to combine and cook for 2 more minutes.

Pour in 5 cups of chicken stock, bring to a boil, then reduce to low and let simmer covered for 25 minutes.

Remove the chicken, shred it, and return it to the pot.

Stir in 1 cup of sour cream or Greek yogurt, and 1 cup of shredded Monterey Jack cheese along with the juice of 1 lime.

Let simmer for an additional 3 minutes, then ladle into bowls and garnish with crumbled queso fresco, lime wedges, and chopped cilantro.