Add 1 tablespoon of butter to a dutch oven or stock pot and melt over medium.
Turn heat up to medium high to high and add corn and let cook for 2-3 minutes until corn begins to slightly char. Stir and cook for antoher 2 minutes. Remove corn and set aside.
Turn heat down to medium and add remaining butter to melt. Scrape up any bits off of the bottom of the pan that may be left from cooking the corn (flavor!). Add onion, garlic, and cook until soft for 4 minutes.
Add green chilis and stir. Add spices and mix and cook for 1 minute. Slowly add stock and turn heat back up to medium high to bring to a boil.
Meanwhile, add 1 1/2 cups of great northern beans to a small bowl and use either a potato masher or fork and mash beans.
Once your beans are mashed (ok if it's before stock comes to a boil), add mashed beans, whole beans, corn, and turkey and mix. sour cream and pepper jack cheese to the pot. Let simmer for another 5 minutes. Let simmer for 10 minutes.
Once it all comes to a boil, turn down the heat back to medium or medium-low to bring soup to a simmer. Add cheeses and mix well. Let simmer for 10-15 minutes until all of the cream cheese is melted and texture is creamy.
Add fresh cilantro and the juice of 1/4 wedge of a fresh lime.
Serve in bowls and garnish with hot sauce, tortilla chip strips, or fresh avocado.