In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 chopped red onion and 1 diced jalapeño, stirring for 3-4 minutes until softened and fragrant. Then, add 3 minced garlic cloves and sauté for another 30 seconds.

Incorporate 1 pound of boneless, skinless chicken breasts into the pot along with 3 cups of fire-roasted frozen corn and 1 can of diced green chiles. Sprinkle in 2 teaspoons of Tajín seasoning, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and season with salt and pepper to taste.

Pour in 4 cups of chicken stock, bringing the mixture to a rolling boil. Reduce heat to a low simmer and cover the pot. Let it cook for about 25 minutes, or until chicken is cooked through.

Carefully remove the cooked chicken from the pot. Once cool, shred the chicken into bite-sized pieces and return to the pot.

Add 1 cup of sour cream, 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Stir well and simmer on low for an additional 3 minutes.

Ladle the soup into bowls and garnish each serving with crumbled queso fresco and fresh cilantro. Serve with additional lime wedges if desired.