In a Dutch-oven or large sauce pan, heat olive oil over medium-high heat. Add chicken thighs and season with salt and pepper, cook until a nice golden brown on each side and center is cooked through.

Remove chicken from pan and set aside to cool. In the same pan, add the chicken broth, fire-roasted tomatoes, buffalo sauce, granulated garlic, onion powder, ranch packet, and season with salt and pepper. Bring to a boil, reduce heat to medium and let it simmer for 15 minutes.

While it is simmering, chop chicken and set aside, then cut the cream cheese into cubes.

Once the soup has simmered for 15 minutes, remove 1/2 cup of the soup and add in 1 1/2 tablespoon of flour and whisk together until smooth. Pour back into the pot and add in chicken and cream cheese chunks. Cover and let it cook for 5 minutes. Remove lid and stir, until the cream cheese has completely mixed in and melted into the soup. Add in corn, cover and simmer 10 minutes over low heat.

Remove soup from heat and let it sit for 5-10 minutes.

Serve and top soup with blue cheese crumbles, and optional items such as diced celery and green onions.