In a large pot, melt butter over medium heat, add flour and mix thoroughly and cook for one minute. Add broth, salsa, half and half, chicken, cumin, fajita seasoning, and corn; bring to a boil; reduce heat to low. Simmer for 15 minutes, stirring often. Ladle soup into individual bowls. Top with cheese crumble and sprinkle with cilantro. Bring a ton!