In large pot, heat oil over medium-high heat; brown chicken and transfer to plate. Add onion, peppers, chili powder, oregano and cumin; saute for 5 min or until vegetables are softened.
Add tomatoes, black and white beans and tomato paste; bring to boil. Reduce heat and boil gently, stirring occasionally, for about 10 min or until thickened.
Whisk flour into cream; gradually stir into pot. Add corn and cooked chicken; simmer, stirring, until thickened and chicken is no longer pink inside. Season with salt and pepper. Sprinkle servings with avocado and add lime wedges to squeeze over top.