Season the chicken breasts liberally with the adobo. Add the chicken to the pan and cook for 5 minutes until browned on one side. Flip and cook for 3 more minutes, remove chicken from pan.
Add the onions and garlic to the pan. Stir well, scraping up any chicken bits at the bottom of the pan. Add a touch more oil if needed. Cook onion for 5 minutes.
Add the rotel tomatoes, broth and franks hot sauce to pan. Bring to a simmer and add the chicken breasts (including any juices). Simmer for 15-20 minutes until chicken is cooked through.
Remove chicken, let cool and chop into bite size pieces.
Meanwhile, add the frozen corn, drained beans and cream cheese to the pot. Simmer for 5 minutes until corn is warm and cream cheese is starting to melt.
Return chicken to pan, simmer for 3 minutes until chicken is hot and all cream cheese has melted. Season if needed.
Serve with cilantro and crumbled blue cheese.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/11/17/buffalo-chicken-chili/