Spicy Chicken-Tortilla Chip Casserole

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2 tablespoons unsalted butter, plus more for the dish

1 bunch scallions, chopped

2 cloves garlic, chopped

2 tablespoons all-purpose flour

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 1/2 cups low-sodium chicken broth

1 cup heavy cream

1 1/2 cups salsa verde

3 cups cubed rotisserie chicken, skin removed

1 15-ounce can white beans, drained and rinsed

1 cup fresh cilantro, plus more for topping

1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)

2 cups shredded mild cheddar cheese (about 8 ounces)