Hatch chiles in season, go well with chicken, corn

The region's terroir - climate, soil and weather - gives this chile a flavor and heat profile unique and beloved enough to earn its own moniker. 1 pound dried cannellini beans1 pound boneless, skinless chicken thighs-- Kosher salt and fresh ground black pepper2 tablespoons olive or canola oil + more as needed1 small yellow onion, finely chopped, about 3/4 cup4 large garlic cloves, minced2 large pinches ground cumin 2 to 3 tablespoons Amontillado sherry or dry white wine, optional3 cups low-sodium chicken broth2 1/2 to 3 teaspoons Mexican oregano, crumbled2 bay leaves6 to 8 ounces roasted and peeled Hatch chiles (medium heat), chopped, about 1/2 cup - use less if they are hot chiles-- Kernels from 1 ear of corn, optional (see Note)-- Lime juice, to taste-- Asian fish sauce, optional to taste-- Chopped cilantro, optional garnishInstructions: Cut chicken into 1/2- to 3/4-inch, bite-size pieces; season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add sherry, chicken broth, drained beans, oregano, bay leaves and water to cover by about 3/4- to 1 inch. Add the reserved chicken to finish cooking, the remaining chiles and the corn kernels, if using, and bring to a simmer. Per serving: 306 calories, 25 g protein, 37 g carbohydrate, 7 g fat (1 g saturated), 47 mg cholesterol, 80 mg sodium, 14 g fiber.