Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced red onion and 1 chopped jalapeño, cooking until softened, about 3-4 minutes. Stir in 3 minced garlic cloves and cook until fragrant for 30 seconds.

Add 2 boneless, skinless chicken breasts, 2 cups of fire-roasted corn, and a 4-ounce can of diced green chiles. Season with 1 tablespoon of Tajín, ½ teaspoon of cumin, and 1 teaspoon of chili powder, along with salt and black pepper to taste. Mix well.

Pour in 4 cups of chicken stock and bring to a boil. Reduce heat and simmer uncovered for 25 minutes.

Remove chicken, shred it, and return it to the pot, mixing well.

Stir in ½ cup of sour cream and 1 cup of shredded Monterey Jack cheese, followed by the juice of 1 lime. Cook for an additional 3 minutes over low heat.

Ladle the soup into bowls and garnish with crumbled queso fresco and chopped cilantro. Serve immediately.