1. Chop the onion and mince the garlic; combine all spices in a small bowl (kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, Ranch seasoning).
2. Shred rotisserie chicken and soften cream cheese.
3. Heat olive oil in a large pot over medium-high heat until shimmering.
4. Add chopped onions and sauté 3 to 5 minutes until translucent.
5. Reduce heat to medium; add garlic and spice mix and sauté 2 minutes until fragrant.
6. Add Rotel and diced green chilies with their juices; stir to combine.
7. Drain white beans and pinto beans and add to the pot; stir.
8. Add shredded chicken; stir.
9. Increase heat to high; add water and chicken base; stir.
10. Cube softened cream cheese and add to chili.
11. Bring to a boil, then reduce heat to a simmer.
12. Simmer at least 5 minutes or up to an hour to meld flavors, keeping heat low to preserve liquid.
13. Add corn just before serving.
14. Serve hot, topped with cheddar cheese, sour cream, cilantro, lime wedges, avocado, jalapeno, green onion, and tortilla chips as desired.
15. Store leftovers in refrigerator for 3 to 5 days.