In a large pot or dutch oven, heat the olive oil over medium heat, then add the carrots, celery, zucchini and onion and cook until softened, about 10 minutes, stirring occasionally.

Add in the jalapeño and garlic, stirring until fragrant, about 1 minute.

Sprinkle the flour over the vegetables and stir until the flour coats all the vegetables, about 1 minute.

Add the chicken broth and let heat, stirring frequently, about 5 minutes, until slightly thickened.

Add the chicken breasts and cream cheese and bring to a low boil, stirring occasionally, until the cream cheese is melted and the chicken is cooked through.

Remove the chicken and shred in a stand mixer or with two forks (or just chop it), then return it to the pot, add the corn, milk and cheddar cheese and cook until it's hot and the cheese has melted.

Salt and pepper to taste, then serve immediately, garnishing with basil if desired.