Roast jalapeños over the flame on your cooktop until charred on all sides. If you do not have a gas stove, you can broil them instead by placing the whole jalapeños on a broil-safe tray and broiling them in the oven until charred on all sides.
Place charred jalapeños in a bowl and cover with plastic wrap. Let sit 5 minutes.
Remove jalapeños from the bowl. Peel off skin and discard seeds. Dice the jalapeños and set them aside.
Set a large stockpot on the stove over medium heat. Add olive oil, onions, and green pepper. Cook 5 to 8 minutes to soften.
Add the minced garlic, cumin, chili powder, coriander, smoked paprika, salt, and pepper. Stir to combine. Cook another minute.
Pour in the chicken broth, beans, green chiles, and diced jalapeños. Mix to combine.
Carefully add in the chicken breasts. Cover and simmer over low heat for 25 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees F.
Remove the chicken to a bowl or cutting board. Shred into fine strips with 2 forks.
Remove 3 cups of the broth, beans, and pepper mixture from the stockpot and add it to a blender. Carefully blend until smooth and creamy.
Add blended mixture back into the pot, along with the yogurt. Whisk to combine.
Stir in the shredded chicken, corn, and cheddar cheese. Adjust salt, pepper, and other seasonings to taste. You can add another can of beans if you like more texture to your chili or add another can of broth for a “brothier” soup.
Serve chili hot topped with your favorite garnishes.