Start by gathering and chopping your ingredients. Dice the bell peppers and onions, and cut your seafood into bite-sized pieces.

In a large saucepan, heat a drizzle of olive oil over medium heat. Add the diced onions and bell peppers, sautéing them for 5-7 minutes until soft.

Add your chopped seafood mix to the pot. Stir gently for about 3-5 minutes until the shrimp and scallops turn opaque.

Reduce the heat to low and add the cream cheese. Stir continuously until the cream cheese melts and combines.

Pour in your choice of broth, then mix in the shredded cheese, beans, and spices. Ensure everything is well combined.

Raise the heat slightly and bring the mixture to a gentle simmer for about 20 minutes until thickened.

If the chili is too thin, whisk together a cornstarch slurry and stir it in, cooking for an additional 3-5 minutes.