Combine butter, salt, pepper, cumin, and chili powder in a large pot and set over low heat. Stir in diced chicken, and cook over low heat until lightly browned, about 5 minutes. Add half the jalapeño; set remaining jalapeño aside for garnish.
Add beans, salsa, and broth to a high-powered blender, like a Vitamix, and blend on High for 45 seconds; stir into the pot.
Add frozen corn blend to the soup, and simmer for 20 minutes, stirring occasionally, until heated through and slightly thickened.
Lower heat, add crema con sal and Kewpie mayonnaise, and stir until fully melted and smooth. Stir in Monterey Jack cheese until melted. Adjust soup thickness with more broth if desired.
Add a squeeze of lime juice to brighten it up. Ladle into bowls and top with cilantro, cotija cheese crumbles, jalapeño, and a sprinkle of chili powder.
