Cook chicken breast in butter on medium high heat for 5-10 minutes, season to taste.
In separate pan add olive oil, all onions, garlic, ½ tbsp of the cilantro, brown sugar, sprinkle with salt and pepper and sauté for about 10 minutes.
Meanwhile in stockpot add chicken stock and bay leaf. Then add the cooked chicken (do not drain) onion mixture, red potatoes, rotel, cream of corn, remaining cilantro, rosemary, cumin and hot sauce. Bring to a boil and simmer covered for about 10 minutes. Discard bay leaf.
While that is cooking whisk together cornstarch and half and half, add to stockpot and bring back to a low boil while stirring. Add cheese until melted.