Heat the olive oil in a small stockpot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes.
Add the jalapeños and continue cooking until they are crisp-tender, 2 minutes longer. Add the garlic, cumin, coriander and oregano and continue cooking until the spices are fragrant, 2 to 3 minutes. Season with salt and freshly ground black pepper.
Stir in the chicken broth, then add the chicken. Bring the mixture to a slow simmer (reduce the heat if necessary), cover and cook until the chicken is tender and no longer pink in the middle, 12 to 15 minutes.
Transfer the chicken to a cutting board, allow it to cool for a few minutes, then use 2 forks to shred it into small pieces. Set aside until needed.
Stir the diced tomatoes and crushed tortilla chips into the broth mixture and continue cooking just long enough for the chips to start thickening the broth, 2 to 3 minutes.
Using a hand-held or conventional blender, purée the soup until smooth, then add the cream and shredded cheese and stir until the cheese has melted.
Return the chicken to the pan, add the corn and cook, stirring frequently, for about 2 minutes. Add the fresh tomato and scallions, reserving about 1 tablespoon of each for garnishing the bowls.
Stir in the lime juice and zest, taste, adjust the seasonings and add some Tabasco if desired.
To serve, ladle the soup into 4 bowls and top each with some diced fresh tomato, scallions and cilantro.