Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until lightly browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the enchilada sauce and chicken broth, stirring to combine.
Add the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well.
Add the refrigerated cheese tortellini and frozen corn kernels to the skillet. Stir to submerge the tortellini in the sauce.
Return the cooked chicken to the skillet and stir gently to combine all ingredients.
Bring the mixture to a simmer, cover, and cook for 8-10 minutes, stirring occasionally, until the tortellini are tender and cooked through.
Remove the lid and sprinkle the shredded cheddar cheese evenly over the top. Cover again and cook for 2 more minutes until the cheese melts.
Remove from heat and garnish with chopped fresh cilantro and sliced green onions before serving.