In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for another minute to toast the spices.
Add the white beans, diced tomatoes, chicken broth, and corn to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and lime wedges on the side.