In a large dutch-oven or stock pot set over medium-heat, melt butter. Add garlic. When the garlic is fragrant and translucent, sprinkle in salt, pepper and taco seasoning along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden. Whisk in half and half and chicken broth. Add in the chipotle and green chilies. Bring to a boil.
Once the mixture is boiling, add potatoes and corn and reduce to medium-heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with desired toppings and enjoy!