Melt butter in 6-quart saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt; cook over medium heat until chicken is no longer pink (6 to 8 minutes). Add chicken broth, pinto beans, shoepeg corn, chipotle chilis and bay leaves. Continue cooking until mixture comes to a boil (8 to 10 minutes). Reduce heat to low; cook, uncovered, 30 minutes.
Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro.
To serve, top each serving with chopped red pepper and lime wedges, if desired.
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