Melt the butter in a large, heavy-bottomed stockpot or Dutch oven set over medium-low heat. Add the onion, carrot, celery, garlic, chipotles, oregano, cumin, and salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.

Stir in the broth and cream, scraping up any brown bits from the bottom of the pot. Bring the mixture to a boil, then reduce to a simmer and cook until thickened slightly, about 3 minutes.

Stir in the chicken, peas, corn, and lime juice, then taste and season with salt and pepper.

Transfer the filling to a 13x9-inch baking dish and place the baking dish on a baking sheet.

Preheat the oven to 400ºF.

In a large bowl, sift together the flour, baking powder, baking soda, salt and pepper. Stir in the shredded cheese. Add the butter, and use your hands to gently mix it all together, working the butter into the flour with your fingers. Stir in the buttermilk and chives, mixing just until combined.

Using two spoons, drop the biscuit dough onto the pot pie filling in eight large mounds. Bake the pot pie until the filling is bubbling and the biscuits are golden brown and puffed, 30-35 minutes.

Remove the pot pie from the oven and let stand for 10 minutes before serving.