In a large pot or Dutch oven, heat over medium-high heat. Add sliced sausage and cook for 5–7 minutes, until golden brown. Remove the sausage and set aside.

Lower the heat to medium, add butter to the pot and melt completely. Whisk in flour, cooking for 2 minutes until bubbly and fragrant to create a roux.

Gradually whisk in chicken broth, stirring continuously. Once blended, add half-and-half. Cook for 2–3 minutes until the base has thickened.

Stir in onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Cook for another minute for flavors to bloom.

Return the browned sausage to the pot along with shredded chicken, drained red beans, corn, and green chilies. Stir well.

Let the chili simmer over low heat for 10–12 minutes, stirring occasionally as it thickens and the flavors meld.

Once simmered, remove from heat and stir in shredded pepper jack cheese until melted and incorporated.

Scoop the chili into bowls and serve hot.