Bring the broth to a gentle boil. Add the chicken breast and simmer for 15 minutes until fully cooked. Remove the meat, let it cool slightly, and shred it.

Return the shredded meat to the pot. Stir in the cream style corn, sweet corn kernels, soy sauce, and sesame oil. Bring the mixture back to a steady simmer.

In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Pour this slurry into the pot while stirring continuously. Simmer for 3 minutes until thickened.

Turn off the heat entirely. Slowly drizzle the beaten egg into the pot while gently swirling the liquid to form thin ribbons.

Ladle into warm bowls and garnish with chopped fresh cilantro and black pepper before serving.