Dice the onion, mince the garlic, and chop the bell pepper. Cut the chicken into bite-sized cubes. Let the chicken sit at room temperature for 10 minutes so it cooks evenly.

Heat olive oil in a large Dutch oven over medium heat. Add the onion and bell pepper. Cook until soft, about 4 minutes, stirring occasionally. Add the garlic and cook for 30 seconds more, until fragrant.

Push the vegetables to the sides of the pot. Add the chicken pieces in a single layer. Let them sear undisturbed for 2 minutes, then toss. The chicken should be golden on the outside but not fully cooked through.

Sprinkle the Cajun seasoning, chili powder, cumin, smoked paprika, salt, and pepper over the chicken and vegetables. Stir constantly for about 1 minute.

Pour in the chicken broth and diced tomatoes with their juices. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the rinsed white beans. Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer for 20 minutes.

Stir in the frozen corn and optional jalapeño. Simmer for another 5 minutes. If you want a creamier texture, pour in the heavy cream or coconut milk and stir gently. Taste and adjust seasoning with extra salt or a dash of hot sauce.

Turn off the heat and let the chili sit for 5 minutes. Ladle into bowls and top with fresh cilantro, shredded cheese, or a dollop of sour cream.