In a large skillet, melt the butter over medium-high heat. Add corn and cook until it begins to blacken and blister, stirring occasionally, about 10 minutes.

Stir in the chili-lime seasoning and reserve 1 cup of the seasoned and roasted corn. Set the remaining corn aside.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and jalapeño, and saute until softened, about 5-8 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the chicken, chili powder, cumin, onion powder, garlic powder, salt, and smoked paprika. Stir to combine, then cook for an additional 2-3 minutes, until fragrant.

Stir in the chicken broth, the remaining cooked corn from the skillet, cannellini beans, sour cream, and cotija cheese until well combined. Cover and simmer for 15 minutes.

Stir in the lime juice and zest. Taste for salt and adjust if needed.

Serve immediately in bowls and garnish with the reserved roasted corn, extra cotija cheese, cilantro, red onion, and extra chili lime seasoning.