In a large pot, cook thick-cut bacon over medium heat until it becomes crispy and golden, about 5-7 minutes. Use a slotted spoon to remove the bacon and let it drain on a paper towel, reserving the rendered fat in the pot for extra flavor in your chowder.

With the remaining bacon fat, add diced yellow onion to the pot and sauté over medium heat until it becomes fragrant and translucent, approximately 5 minutes. Stir in minced garlic, ground cumin, smoked paprika, chili powder, and season with kosher salt and black pepper. Cook until the spices bloom and the mixture becomes aromatic, about 5-10 minutes.

Add corn kernels, peeled and diced russet potato, and boneless skinless chicken to the pot. Pour in low-sodium chicken broth, and season again with salt and pepper. Stir well and bring the mixture to a gentle simmer, partially covered, for 15 minutes or until the chicken is cooked through and the potatoes are tender.

Carefully remove the cooked chicken from the pot using tongs, and place it on a cutting board. Allow it to cool for a minute, then shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back to the pot to mingle with the other ingredients.

Using an immersion blender, puree about 3/4 of the chowder directly in the pot until it's smooth but still retains some texture. For a more traditional method, transfer the mixture in batches to a countertop blender. Return the blended soup to the pot along with the shredded chicken for added heartiness.

Incorporate the remaining ingredients into the chowder: diced poblano peppers, jalapeño, milk, cream cheese, and salsa verde. Heat the chowder over medium-low, stirring gently, for an additional 10 minutes until everything is rich and creamy.

Ladle the warm White Chicken Chili Corn Chowder into bowls and garnish generously with crispy bacon bits, a dollop of yogurt, sliced avocado, and fresh cilantro. Enjoy this comforting dish on chilly evenings!