Dice the bacon into 1/4-inch pieces and cook in a large pot over medium-high heat until crispy and browned, about 8-10 minutes. Remove with a slotted spoon and set aside on a paper towel. In the same pot with the bacon fat, sear the 1-inch chicken chunks for about 3-4 minutes per side until they develop a light golden color (they don't need to be cooked through). Remove the chicken and set aside. I like to keep the bacon fat in the pot for building flavor—it creates a much richer base than starting fresh.

In the same pot, add the diced onion and poblano pepper (seeds removed) to the remaining bacon fat. Sauté over medium heat for 6-7 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize slightly. Add the minced garlic and cook for another 30 seconds until fragrant, then immediately add the cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Toast these spices for 2-3 minutes, stirring constantly, to bloom their flavors and prevent the garlic from burning. This step is crucial for developing deep, complex flavor in the chili base.

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits and caramelized flavor. Return the seared chicken and rendered bacon to the pot, then bring the mixture to a gentle boil. Reduce heat to medium-low, cover with a lid, and simmer for 30 minutes. This low-and-slow approach allows the chicken to cook through gently while absorbing all the spiced, flavorful broth.

Remove the pot from heat and carefully transfer the cooked chicken to a cutting board (reserve the pot with broth). Let the chicken cool slightly, then shred it using two forks or your hands, discarding any large pieces of fat. Return the shredded chicken to the pot. Stir in the drained corn, salsa verde, canned green chiles, and hot sauce. Cut the softened cream cheese into small cubes and add it to the pot along with the milk, stirring gently until the cream cheese melts and incorporates into the broth (about 2-3 minutes of stirring). For extra creaminess without making it heavy, I prefer using milk over heavy cream—it keeps the chili silky but not overly rich.