Cook the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook for 5-7 minutes, or until browned and cooked through. Remove and set aside.

Sauté Vegetables: In the same pot, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes, or until softened.

Season and Simmer: Stir in the Cajun seasoning, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant. Add the cooked chicken back into the pot along with the beans, corn, green chilies, and chicken broth. Stir well and bring to a simmer. Cook for 15-20 minutes to let the flavors meld together.

Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and shredded Monterey Jack cheese. Cook for 3-5 minutes, or until the cheese is melted and the chili is creamy. Taste and adjust with salt and black pepper as needed.

Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve with crusty bread, tortilla chips, or over rice.