In a large pot made for sauces, or a Dutch Oven, melt 4 tablespoons of butter over medium heat. Brown the chicken pieces until nicely colored and cooked through (about 7-8 minutes). Season with salt and pepper. Remove chicken to a large bowl and set aside.
In the same pot, add the rest of the butter and EVOO and melt. Sauté the peppers and onions until the onions become translucent and peppers are tender. Add in the garlic and sauté for 1 minute longer.
Add the chicken stock to deglaze the pan and stir in the heavy cream. Bring to a boil. Lower the heat and simmer until the mixture thickens, about 10 minutes.
Add the can of diced, fire-roasted tomatoes, with all of its juices to the pot. Crush the canned plum tomatoes by hand and add to the pot, using all of the liquid. Turn the heat back up to medium-high. Add in the beer, green chiles, cumin, coriander, cayenne, chili powder, onion powder, red pepper flakes, cinnamon, nutmeg, and soy sauce. Bring to a boil.
Once chili has come to a boil, reduce the heat to low. Add the corn and put the chicken back in and cover. Simmer for one to three hours, or more if you desire. (Just remeber, the longer the chili cooks, the more the flavors come together and the thicker it becomes.).
After a few hours, turn off flame and taste; adjust the seasonings, if needed, with salt and pepper. Garnish wish chopped scallions, pickled jalapenos, shredded cheddar-jack cheese, and corn chips.