In a large stovetop pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves, sautéing for about 3–4 minutes until fragrant and translucent.

Stir in 1 pound of deveined shrimp and an assortment of scallops and tilapia as desired. Cook for 4–5 minutes until the seafood turns opaque and slightly browned.

Pour in 4 cups of vegetable broth, bringing to a gentle simmer over medium-high heat. Allow to bubble softly for 5 minutes.

Reduce heat to low and add 8 ounces of cream cheese along with 1 cup of shredded cheddar cheese, stirring continuously for 4–5 minutes until melted.

Sprinkle in cayenne pepper to taste; start with 1/4 teaspoon. Let it simmer for another 2 minutes.

For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the chili. Simmer for an additional 2–3 minutes.

Ladle the creamy chili into bowls and serve hot, garnished with fresh herbs or additional cheese if desired.