In a large pot, heat over medium-high heat and add sliced sausage. Brown it for about 5-7 minutes until it’s golden brown and crispy. Remove the sausage from the pot, leaving some fat.

Reduce the heat to medium and add butter. Melt completely, then whisk in flour for 2 minutes until a smooth roux forms.

Gradually whisk in chicken broth until fully incorporated, followed by half-and-half. Bring to a gentle boil, stirring frequently.

Once boiling, stir in onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Cook for 1-2 minutes to bloom spices.

Stir in browned sausage, shredded chicken, red beans, corn, and green chiles. Reduce heat and let simmer for 10-12 minutes.

Turn off heat and mix in shredded pepper jack cheese until melted and creamy.

Scoop chili into bowls, adjust seasoning if needed, and serve with cornbread or toppings bar.