Season the chicken with salt and pepper. Heat oil in a pot over medium heat and sear the chicken for about 6 minutes on each side until cooked through. Remove and let rest.

In the same pot, add more oil if needed, then sauté diced onion and minced garlic over medium heat for about 3 minutes, until the onion is translucent.

Shred the rested chicken and return it to the pot. Add the sweet corn and ground cumin, stirring well to combine.

Pour in the chicken broth and heavy cream, stirring thoroughly. Bring to a gentle simmer and cook for about 15 minutes.

Serve hot in bowls, garnished with fresh cilantro or crumbled queso fresco.