Heat olive oil in a dutch oven over medium heat. Add onion and poblano pepper and sauté for 5 minutes. Add garlic, chili powder, smoked paprika, cumin, salt and pepper and sauté for an additional minute.

To the dutch oven, add chicken breasts, red enchilada sauce, black beans, diced tomatoes and College Inn chicken broth. Bring soup to a simmer, cover with lid and cook for 20 minutes, or until chicken breasts are cooked through.

Remove chicken and shred it with two forks. Return chicken to the pot along with corn, cream cheese and cheddar cheese. Stir and cook soup for an additional 5 minutes, or until cream cheese and cheese have melted.

Ladle soup into bowls and garnish with desired toppings.