Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, until softened. Add the garlic and cook for 60 seconds, stirring constantly.

Stir in the chili powder, cumin, and smoked paprika. Let the spices toast in the oil for 30 seconds before adding any liquid.

Pour in the chicken broth, then add the diced tomatoes with green chiles, black beans, and frozen corn. Stir to combine and bring to a gentle boil.

Add the shredded rotisserie chicken. Reduce heat to medium-low and simmer for 15 minutes. Taste and adjust salt.

Turn off the heat completely. Add the cubed cream cheese to the hot soup and whisk or stir vigorously until fully melted and smooth. Do not add the cream cheese while the soup is actively boiling — it will break and turn grainy.

Taste and adjust seasoning with salt, lime juice, or additional chili powder. Ladle into bowls and top generously with tortilla strips, cheese, sour cream, cilantro, and a squeeze of lime.