Chicken-Corn Chili

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1 tablespoon extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)

1 4-ounce can chopped green chiles, drained

1 teaspoon ground cumin

2 cups low-sodium chicken broth

2 cups shredded rotisserie chicken

2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)

1 cup frozen corn, thawed

1/2 cup chopped fresh cilantro

1 cup shredded monterey jack or white cheddar cheese

Sour cream and cornbread, for serving (optional)