Place chicken thighs in a large pot or Dutch oven. Add chicken broth, diced tomatoes, rinsed black beans, corn, minced chipotle peppers (and a bit of their adobo sauce), smoked paprika, cumin, garlic powder, and onion powder.

Bring the mixture to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 1 to 1.5 hours, or until chicken is cooked through and tender.

Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Stir in the softened cream cheese, lime juice, and chopped cilantro until the cream cheese is fully incorporated and the chili is creamy.

Season generously with salt and black pepper to taste. Adjust chipotle heat if desired by adding more minced peppers or adobo sauce.

Serve hot, garnished with extra cilantro.