Heat butter in a large pot over medium high heat. Add shallots, garlic, and jalapenos. Add a large pinch of salt and cook until softened, approximately 5 minutes. Add cumin, coriander, and chili powder and cook about a minute.
Slowly add chicken broth, scraping up all the bits off the bottom of the pot. Increase heat to high until boiling. Add cornstarch mixture and return to a boil. Reduce heat to medium and add beans, canned chiles, corn, and chicken. Return to a simmer for 15 minutes.
Reduce heat to low and add cream. Add additional salt and pepper for desired taste. Heat through and serve with chopped cilantro, jalapeno, shredded cheese, sour cream and diced tomato for garnish.