In a large pot, bring water to a boil with a pinch of salt. Add the chicken breast and cook for 20-25 minutes until fully cooked. Remove the chicken, shred it, and set aside.
In the same pot, sauté the onion, bell pepper, green onions, and cilantro over medium heat for 5-7 minutes until fragrant and soft.
Pour the reserved chicken broth back into the pot. Add the diced potatoes and cook for 10-15 minutes until they start to soften.
Add the corn kernels and creamed corn to the pot.
Add the shredded chicken back into the pot. Season with salt and pepper to taste. Stir in the heavy cream and cubed cheese.