Halve and peel onion. Cut halves into ¼" dice.
Stem poblano pepper, seed, and cut into ½" dice.
Shuck corn, rinse, and carefully remove kernels from cob.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of salt and pepper.
Sear the Chicken
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add diced chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes.
Transfer chicken to a plate. Chicken will finish cooking in a later step.
Reserve pot; no need to wipe clean.
Start the Chili
Return pot used to sear chicken to medium heat and add 2 tsp. olive oil. Add onions and poblano and stir often until vegetables are slightly softened, 3-5 minutes.
Add corn and seasoning blend and stir to combine, 1 minute.
Finish the Chili
Add ½ cup water, chicken base, cream, and chicken and accumulated juices from resting to pot. Stir to combine and bring to a simmer.
Stir occasionally until slightly thickened, 5-7 minutes.
Remove from burner.
Season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing with cheese and tortilla strips and serving lime wedges on the side. Bon appétit!