In a large heavy bottomed pot, or dutch oven, add butter, onion, and garlic. Cook stirring frequently until the onion is translucent, about 4-6 minutes.
Add the salt, pepper, paprika, thyme, creamed corn, whole corn, green chiles, monterey jack cheese, and stir to combine.
Slowly stir in the half and half. Add chicken broth a little at a time. Stir it in good between each addition, add more and stir until it reaches the thickness you want.
Stir in the shredded chicken. Taste and add more salt and pepper if needed.