In a large Dutch oven or soup pot, heat olive oil on medium high. Add the chicken pieces and simmer for 5–7 minutes until cooked through and no longer pink.
1
Stir regularly as the garlic and diced onion simmer for 3 more minutes until transparent.
2
Add the milk and chicken broth, season with salt, pepper, and cumin, and heat until boiling.
3
Stir in the Sriracha sauce, corn kernels, and cream-style corn. Simmer, stirring periodically, for an additional ten minutes.
4
Add finely chopped cilantro and green onions as garnish, and if desired, top with cheese before serving.