In a large Dutch oven, melt the butter over medium heat.
Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent (~ 8 minutes)
Add the garlic and jalapeño and cook until fragrant (~ 1 minute)
Add the chopped green chiles, cumin, onion powder, oregano, and cayenne and stir until fragrant (~ 1 to 2 minutes). Transfer the mixture into a 5 to 8-quart slow cooker.
Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender (~ 4 to 6 hours)
Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot)
Stir in the frozen corn, cover and cook until warmed through (~ 10 minutes)
Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.