Heat a medium sized pot (or 5-6 quart dutch oven) over medium heat.
Add about a tablespoon of vegetable oil and saute the onions until just starting to turn translucent.
Add the chicken and cook until starting to turn brown, then add the cumin.
Add 2 to 4 cups of the chicken broth, making sure chicken is covered and cook until the chicken is cooked through.
Add the cream style corn, the whole kernel corn, and the potatoes
Simmer until all ingredients are heated through.
Add the heavy cream and bring to a bare simmer.
Add the cheeses a small handful at a time and incorporate each handful before adding more.
Add the cayenne if desired and taste for salt.
Feel free to use precooked chicken from another recipe for this. It'll make it even faster.You can of course use raw potatoes for this. Just add them when you add the chicken broth and simmer until they are cooked before adding the corn. You may need to add more chicken broth.