Heat a large pot over medium-high heat with olive oil, then add the chopped onion and diced jalapeño, cooking until the onion softens and becomes slightly translucent.

Add the minced garlic, dried oregano, and chili powder to the pot, stirring well so the spices become fragrant and evenly coat the vegetables.

Pour in the chicken bone broth, then add the chicken along with the salt and black pepper, stirring gently to combine everything.

Bring the mixture to a boil, then reduce the heat to a steady simmer, cover, and cook until the chicken is fully cooked and tender.

While the chicken cooks, combine the cornstarch and water in a small bowl, mixing until smooth and free of lumps.

Remove the cooked chicken from the pot and place it on a plate, then shred it using two forks into bite-sized pieces.

Return the shredded chicken to the pot, stirring it back into the broth so it is evenly distributed.

Add the sour cream, shredded cheese, corn, cilantro, and lime juice, stirring until everything is well combined and creamy.

Stir the cornstarch mixture again, then pour it into the chili, mixing thoroughly to help it thicken evenly.

Let the chili simmer uncovered, stirring occasionally, until it thickens to your desired consistency.

Ladle the chili into bowls and add your preferred toppings before serving.