Bring a large pot of water to a boil. Add the chicken breasts and boil until cooked through, about 30-40 minutes. Remove the chicken to a cutting board and shred it using two forks.
Place a large pot or 5-quart deep saute pan over medium heat. Add all of the ingredients, including the shredded chicken to the pot. (Add the liquid from the Rotel can and corn into the pot.)
Bring the chili to a simmer and cook until everything is hot and the cream cheese has melted, about 15-20 minutes, stirring often.
Portion the chili into bowls and garnish with some parsley and/or lime slices if desired. Serve warm.
Notes
The chicken can be cooked and shredded ahead of time to cut down on prep. You can also bake the chicken, cook it in an Instant Pot, or buy a rotisserie chicken from the store if you prefer. You will need about 3 cups of shredded chicken for the chili.