Cook Chicken: In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned on all sides. Remove and set aside. If you use rotisserie chicken, skip this step.
Sauté Vegetables: In the same pot, add onions, garlic, and potatoes. Cook for 5-7 minutes until the onions are soft and fragrant.
Add Corn, Chiles and Seasoning: Stir in corn, paprika, cumin, garlic powder, onion powder, chili powder, green chiles, adobe peppers, salt, and pepper. Cook for another 2 minutes.
Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk. Stir to combine, then bring to a simmer.
Add Chicken Back: Return the cooked chicken to the pot. Let the soup simmer for 20-25 minutes, or until the vegetables are tender and the flavors meld together.
Thicken Soup: If you prefer a thicker chowder, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, and stir it into the soup. Cook for another 5 minutes until thickened.
Finish and Serve: Garnish with fresh parsley if desired, and serve hot!