Preheat your oven to 350°F. While it heats, combine the cornbread mix, creamed corn, and sour cream in a medium bowl, stirring until just combined—the mixture should be thick and slightly lumpy, not overmixed. Set this topping mixture aside; it will go on top of the chili just before baking.

In a large pot, combine the cooked chicken, white beans, green chilies, and chicken broth over medium-high heat. Add all the dry spices: garlic powder, cumin, smoked paprika, white pepper, oregano, and onion powder. Stir well to distribute the spices evenly throughout the mixture, which will bloom them as the liquid heats. Bring to a gentle simmer.

Let the chili mixture simmer for about 10 minutes, stirring occasionally. This allows the spices to fully infuse into the liquid and the flavors to meld together. I like to let it simmer a bit longer than the original recipe suggests—it really deepens the flavor profile and makes the dish taste more developed.

Remove the pot from heat and add the softened cream cheese, stirring constantly until it's fully melted and incorporated into the chili—the heat from the liquid will melt it smoothly. If using the heavy cream for added richness and silky texture, stir it in now. The cream cheese creates a luxurious sauce that binds everything together beautifully.

Pour the chili mixture into a 9x13 inch baking dish, spreading it in an even layer. Spoon the cornbread topping mixture over the chili, spreading it gently to cover most of the surface—it doesn't need to be perfectly even, as it will spread slightly during baking. The cornbread will rise and create a golden crust while the chili stays creamy underneath.

Place the casserole in the preheated 350°F oven and bake for 25–30 minutes, until the cornbread topping is golden brown and a toothpick inserted into it comes out clean or with just a few moist crumbs. The cornbread will puff slightly and become tender while the chili bubbles gently around the edges.

Remove the casserole from the oven and let it rest for 15–20 minutes before serving. This resting period allows the cornbread to set fully and makes the dish easier to portion cleanly. Serve warm with a dollop of sour cream on top and any additional toppings you enjoy, such as shredded cheese, fresh cilantro, or diced jalapeños.