Creating Street Corn Chicken Chili is straightforward if you follow these simple steps:

1. Prepare the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Sear for about 5-7 minutes on each side until golden brown. Remove from the pot and set aside.

2. Sauté the Vegetables: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

3. Add the Spices: Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper (if using) over the onions and garlic. Stir to combine and cook for 1-2 minutes to toast the spices.

4. Combine Ingredients: Return the seared chicken to the pot. Add the corn, black beans, diced tomatoes, and chicken broth. Stir well to combine all ingredients.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, allowing the flavors to meld together.

6. Shred the Chicken: After 30 minutes, remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir.

7. Final Adjustments: Taste the chili and adjust seasoning with additional salt, pepper, or spices as desired. If you prefer a thicker chili, let it simmer uncovered for an additional 10-15 minutes.

8. Serve: Ladle the chili into bowls and garnish with chopped cilantro, diced avocado, and shredded cheese. Squeeze fresh lime juice over the top for an extra burst of flavor.