Season the chicken with ½ teaspoon of the salt and pepper. In a large saucepan, heat the oil over medium high heat.
Add the chicken pieces and cook, stirring, until browned. Lower the heat and add the onion and garlic.
Cook, stirring occasionally, until the onion soft, about 5 minutes. Add the beans, corn, chilies, spices, and chicken broth (or water).
Bring to a boil, then reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring
Add water if the chili is too thick. When the chili is done, taste and add the remaining salt and more pepper if needed. Serve the chili with shredded cheese and a sprinkling of cilantro.