In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and cook, stirring occasionally, until browned, about 5-7 minutes.

Add the sliced andouille sausage and chopped onion to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, around 1 minute.

Sprinkle in 1-2 tablespoons of Cajun seasoning, along with salt and pepper, stirring to coat the meat evenly.

Pour in 4 cups of chicken broth, then stir in the rinsed white beans and corn. Bring the mixture to a vigorous boil.

Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, until the chili thickens slightly.

Add the shrimp to the pot, cooking until they turn pink and opaque, about 5-7 minutes.

Serve the chili hot, garnished with chopped green onions and fresh cilantro.