Rinse and drain beans in a colander. Transfer 1 cup of the beans to a food processor*. Pour in ¼ cup of the chicken broth, cover and pulse until beans are smooth. Set aside pureed and whole beans.
Heat olive oil in a 6 quart Dutch oven or soup pot over medium high heat. Add onions and cook for 3 to 4 minutes, or until softened, stirring frequently. Add garlic and cook (while stirring) for an additional minute.
Add cumin, chili powder, paprika, oregano and cayenne pepper. Cook for 1 minute, stirring constantly.
Add remaining chicken broth, pureed beans and green chiles. Stir to combine. Bring just to a boil, then reduce heat as necessary to maintain a gentle simmer (medium low). Simmer for 10 minutes (uncovered). During the last few minutes of simmering, prepare the cornstarch slurry by whisking together cornstarch and water in a small bowl.
Pour in cornstarch slurry and stir to combine. Add heavy cream, whole beans, shredded chicken, corn and lime juice. Stir to combine. Cook for an additional 10 minutes, or until heated through (stirring occasionally).
Sprinkle with chopped fresh cilantro when serving and top with your favorite toppings.