In a large skillet or non-stick pan over medium heat, melt the butter. Add the chicken broth, tomato paste, chili powder, garlic powder, cumin, paprika, and chicken. Cover with a lid and bring to a simmer.
Simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Remove the chicken and pull apart using 2 forks pulling in opposite directions to shred.
Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken and corn, toss to coat.
Sprinkle the cheese evenly over the top and cover the pan with a lid until melted.