1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook 3 to 4 minutes without stirring until the cut sides develop a deep golden-brown crust. Remove the browned sausage to a plate, leaving all the rendered fat in the pot.

2. Add the diced onion, green bell pepper, and celery to the pot with the sausage drippings. Cook over medium heat, stirring occasionally, for 5 to 6 minutes until softened and fragrant. Add the minced garlic and stir constantly for 1 more minute.

3. Add the bite-sized chicken pieces along with the Cajun seasoning, smoked paprika, cumin, thyme, oregano, salt, pepper, and cayenne. Stir well so the spices coat the chicken and vegetables evenly. Cook 3 to 4 minutes until the chicken is lightly golden on the outside.

4. Pour in the chicken broth. Stir in the drained white beans, corn, diced green chiles, and browned andouille sausage. Bring to a boil over high heat, then reduce to a steady simmer. Use the back of a large spoon to mash about one-quarter of the beans against the side of the pot — this thickens the broth naturally.

5. Pour in the heavy cream and stir to combine. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the chili thickens to your preferred consistency. Taste and adjust seasoning — this chili should be bold and punchy.

6. Stir in the raw shrimp and cook 2 to 3 minutes just until they curl into a C-shape and turn pink and opaque. The moment all the shrimp are pink, ladle the chili into bowls immediately. Garnish with sour cream, green onions, and shredded cheese. Serve with cornbread and hot sauce on the side.