Place diced bacon into a large stockpot, then cook, stirring regularly, over medium heat until the bacon is crispy.
Remove and set aside, but reserve the grease.
To the hot grease, add in the onion, bell pepper, and garlic, and cook, stirring regularly, until the onions and peppers are tender, about 5-10 minutes.
Stir in the reserved corn juice from the can, chicken broth, tomatoes, green chiles, chicken thighs, cumin, chili powder, salt, pepper, and cayenne, then bring to a simmer, stirring occasionally.
Once simmering, reduce heat to low, cover, and simmer for 10 minutes or until the chicken has cooked through.
Uncover, remove the chicken to shred or cube, then stir back into the pot along with the cream cheese, sour cream, corn, cannellini beans, great northern beans, and crispy bacon.
Stir until the cream cheese has fully incorporated, then taste and re-season, if necessary, and enjoy with your favorite chili toppings!
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