How to Make It
Heat olive oil in a large Dutch oven over medium-high. Season chicken with salt and lemon pepper; add to Dutch oven, and cook, stirring often, until chicken is lightly browned and almost cooked, 6 to 8 minutes. Using a slotted spoon, transfer chicken to a plate, and set aside. Do not wipe Dutch oven clean.
Add butter to Dutch oven, and melt over medium-high. Add onion, celery, and garlic; cook, stirring often, until onion and celery begin to soften, about 4 minutes. Add flour, and cook, stirring often, 30 seconds. Add chicken broth, stirring and scraping to loosen any browned bits from bottom of Dutch oven, and bring to a boil. Boil, stirring constantly, until broth thickens slightly, about 5 minutes.
Stir in buffalo sauce, corn, beans, and tomatoes; bring to a boil over medium-high. Boil, stirring often, 8 minutes. Add reserved chicken and any accumulated juices on plate, and cook, stirring often, until chicken is cooked through, about 5 minutes.
Add cream cheese cubes, and cook, stirring until cream cheese is melted and mixture is thickened and well combined, about 3 minutes. Serve chili topped with blue cheese crumbles and celery leaves.