Remove corn kernels from cobs, reserving corn cobs.
Make sofrito by adding onion, tomatillos, jalapeño peppers, garlic and half the cilantro leaves to a blender or food processor and process until smooth. Alternatively chop everything finely by hand.
In a sauce pan (with a tight fitting lid) heat the olive oil over medium heat. Add sofrito and cook for about 5 minutes. Stir in oregano, chopped green chiles, bone broth and the reserved corn cobs and bring to a boil. Reduce heat to a simmer and add chicken. Cover and cook at a gentle simmer over medium low heat for about 20 minutes, stirring occasionally, until the chicken is cooked through.
Remove the chicken from the pot and set aside to cool. Shred the chicken. Discard the corn cobs. Stir the corn kernels and shredded chicken into the soup. Season to taste with salt and pepper and serve topped with the reserved cilantro leaves, radishes, avocados, tortilla chips and Greek yogurt, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.