Heat the olive or avocado oil in a large dutch oven or heavy pot over medium-high heat. Add the minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook for several minutes, stirring occasionally, until the onion becomes translucent and the mixture is fragrant.

Stir in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté everything together for another minute or two to allow the spices to bloom and combine flavors.

Pour in the low sodium chicken broth. Add the boneless skinless chicken thighs whole, the drained corn, salt, freshly ground black pepper, and lime juice. Stir gently to combine all ingredients.

Bring the soup to a boil, then immediately cover the pot and reduce the heat to low. Let it simmer gently for 20-30 minutes or until the chicken is fully cooked and no longer pink in the center, and the butternut squash is tender.

Remove the chicken thighs carefully using a slotted spoon and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken to the pot. Taste the soup and adjust seasoning with additional salt, pepper, or lime juice if needed. Serve hot, enjoying the rich layered flavors.