1 tablespoon olive oil

1 small red onion, chopped

1 medium jalapeño, diced (seeded for milder heat)

3 garlic cloves, minced

2 (12‑ounce) boneless, skinless chicken breasts

1 (12‑ounce) package fire‑roasted frozen corn (or fresh/grilled corn)

1 (4‑ounce) can diced green chilies

1 tablespoon Tajín seasoning

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon table salt, plus more to taste

1/4 teaspoon finely ground black pepper

4 cups chicken stock (or low‑sodium chicken broth)

2 cups full‑fat sour cream (or Greek yogurt)

1/2 cup shredded Monterey Jack cheese

Juice of 1 lime

1/4 cup chopped fresh cilantro

1/2 cup crumbled queso fresco

Lime wedges and extra cilantro for serving