Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.

Cook the Chicken: Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.

Add Spices and Chilies: Stir in the green chilies, cumin, coriander, oregano, and turmeric (if using). Cook for another minute to toast the spices and enhance their flavors.

Incorporate Tomatoes and Broth: Pour in the diced tomatoes and chicken broth. Stir well, bring the mixture to a boil, then reduce the heat to a simmer.

Add Vegetables: Add the chopped zucchini, corn kernels, and white beans to the pot. Simmer uncovered for 15-20 minutes, or until the vegetables are tender and the flavors are well blended.

Finish with Cream: Stir in the heavy cream or half-and-half. Taste and adjust the seasoning with salt and pepper as needed. Simmer for an additional 2-3 minutes to heat through.

Garnish and Serve: Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of citrusy flavor.