Drain the beans of the water and combine them with the chicken stock, 1 of the onions and garlic in a large pot and bring to a boil. Reduce heat and simmer around 3 hours, or until the beans are quite soft. If necessary, add more stock or water, after the 3 hours. Get out a skillet and heat the olive oil in in over medium heat. Sauté the remaining onion in the skillet until they are just becoming translucent. Add the chilies and all of the seasonings, mixing thoroughly. Immediately after this, add the contents of the skillet to the bean mixture, followed by the corn and canna butter. Next add the chicken and serano pepper and continue to simmer 1 hour. Garnish with grated cheese and cilantro.