Place chicken in a pot with halved onion, carrot chunks, celery, jalapeno, lime slices, bay leaves, crushed garlic and just enough water to cover. Season with salt, bring to a boil then reduce heat to a low simmer and poach 40 minutes. Remove solids and reduce stock over high heat for 10 minutes.
Preheat oven to 425¬ºF.
Remove skin and bones from chicken and slice or pull into bite-sized pieces.
Heat butter in medium skillet over medium high heat, add chopped onions, carrots, garlic and corn, and cook to tender, 10 minutes or so. Add flour and stir 1-2 minutes. Whisk in about 2 cups of the reduced stock then add cream and chipotle. Taste and adjust the chipotle, salt and pepper. Stir in chicken and reduce heat to low.