1. In a large pot over medium heat, warm the olive oil. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the onion, garlic, bell pepper, and jalapeño. Sauté until the vegetables are softened, roughly 5 minutes, stirring occasionally.
3. Stir in the Cajun seasoning, cumin, paprika, and cayenne pepper, cooking for an additional minute until the spices are fragrant.
4. Return the chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
5. Add the white beans and corn to the pot, stirring to combine. Simmer for another 10 minutes, allowing the flavors to meld beautifully.
6. Remove the pot from the heat and stir in the sour cream. Season with salt and pepper to taste. Finish with a squeeze of lime juice for a burst of freshness.
7. Garnish with fresh cilantro and avocado slices if desired, and serve hot.

As you cook, remember that patience is key. Letting the chili simmer allows the spices to fully develop, creating a more harmonious flavor profile.