In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped red onion and 1 diced jalapeño, sautéing for about 3-4 minutes until softened and fragrant. Once the onion turns translucent, stir in 3 minced garlic cloves and cook for an additional 30 seconds until the garlic is aromatic and slightly golden.

Next, stir in 1 pound of diced chicken breasts, 2 cups of fire-roasted frozen corn, and 1 can of diced green chiles. Season your mixture with 2 teaspoons of Tajín, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder, along with salt and black pepper to taste. Mix everything together, allowing the flavors to meld for another 2 minutes.

Pour in 4 cups of chicken stock and bring the mixture to a boil. Once bubbling, reduce the heat to low and let it simmer uncovered for about 25 minutes.

Once the chicken is cooked through, carefully remove it from the pot and shred it using two forks. Return the shredded chicken back to the soup.

To elevate the soup's texture, stir in 1 cup of sour cream, 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Mix everything thoroughly and let it simmer on low heat for an additional 3 minutes.

Ladle the warm soup into bowls and garnish with crumbled queso fresco, additional lime wedges, and freshly chopped cilantro.