Blend half of the corn with the milk until smooth, about 30 seconds. Strain through a fine-mesh sieve into a bowl and set aside.

Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent, about 4-5 minutes.

Add diced chicken and MAGGI MEU SEGREDO seasoning. Cook until chicken is browned and reaches 165°F, about 5-7 minutes.

Stir in the reserved corn mixture and remaining whole corn kernels. Add water or broth to desired consistency and simmer for 10 minutes.

Ladle soup into bowls and garnish with parsley. Serve warm.