Remove the bones, skin, and cartilage from the rotisserie chicken. Chop or shred the meat and set aside.

Melt the butter in a large pot over medium heat. Add the onion and bell peppers; cook until softened, about 4–5 minutes. Stir in the garlic and cook briefly, until fragrant.

Add most of the cumin, oregano, chile powder, chicken bouillon, and Sazón. Stir for about 30 seconds to bloom the spices. Reserve a little seasoning to adjust at the end.

Sprinkle in the flour. Stir until it coats the vegetables and no dry white flour remains, about 1–2 minutes.

Slowly pour in the chicken broth while stirring. Bring to a gentle boil and cook until the broth begins to thicken.

Reduce the heat. Stir in the heavy cream and softened cream cheese until the cream cheese melts and the broth is smooth.

Add the white beans, green chiles, frozen corn, and chopped chicken. Simmer gently until the corn and chicken are heated through, about 5–10 minutes. Taste and adjust the seasoning.

Ladle into bowls. Top with tortilla strips, sour cream, cilantro, lime, or sliced jalapeño, as desired. Serve with rice or cornbread if you like.