Melt butter in a Dutch oven. Add onion, chile pepper, and garlic; sauté 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.