Bring broth to a simmer in a large stockpot over medium heat. Add vegetables, salt, pepper; cook until tender, melt butter in a separate saucepan; add flour and whisk until smooth. Gradually add milk to butter mixture; cook and stir until mixture starts to thicken. Add to stockpot; stir until well mixed. Add cheese; stir until melted. Add to stockpot stir until well melted, add chicken and corn. Simmer until heated through, about 3 to 5 minutes.