First, prep the aromatics and seasoning blend. Dice the onion and mince the garlic. In a small bowl, mix the kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and ranch seasoning. If using rotisserie chicken, shred the meat now and set it aside. Pull the cream cheese out of the fridge so it can soften.

Heat a large Dutch oven or stockpot over medium-high heat for about 1 minute. Pour in the olive oil and wait until it shimmers.

Add the onion and cook, stirring occasionally, for 3 to 5 minutes, until it starts to look translucent.

Reduce the heat to medium. Stir in the garlic and the spice blend. Cook for about 2 minutes, until the garlic is fragrant and the spices smell toasted.

Add the undrained diced tomatoes with green chiles and the undrained diced green chiles. Stir them into the onion mixture.

Drain the white beans and pinto beans. You can use a colander, or just tilt the cans and pour off most of the liquid. Rinsing is optional. Add the beans to the pot and stir.

Add the shredded cooked chicken and fold it into the chili.

Turn the heat to high. Pour in the water and stir in the chicken base. If you used a rotisserie chicken, pour any juices from the chicken container into the pot and scrape them in for extra flavor.

Cut the cream cheese into 1 inch cubes, add them to the chili, and stir gently.

Bring the chili to a boil over high heat, then lower it to a gentle simmer. Let it cook for at least 5 minutes and up to 1 hour, keeping the heat low enough that liquid does not evaporate too quickly. Stir in the frozen corn just before serving.

Ladle the hot chili into bowls and finish with whatever toppings you like. Shredded cheddar, cilantro, lime wedges, avocado, jalapeno, green onion, sour cream, and tortilla chips all work nicely.

Store leftovers in an airtight container in the refrigerator for 3 to 5 days.

Freezer instructions: Let the chili cool completely, spoon it into freezer-safe zipper bags, press out extra air, seal, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a pot over low heat or in the microwave. If needed, add a little water while reheating and stir until hot and creamy.

Slow cooker instructions: Add all ingredients to a slow cooker except the chicken, corn, and cream cheese. For extra flavor, first saute the onion, garlic, and spices as described. Cook on low for about 5 hours or on high for about 3 hours. Stir in the corn, shredded chicken, and cream cheese, then cook on low for 1 more hour. Stir well and serve.