I've done a little bit of research on thiols for my HBC and it seems that there are some yeasts out there like Verdant, London Ale III, etc. that can process thiols, but with enough nitrogen content in the beer, they stop expressing beta-lyase. Cosmic Punch and the other thiolized yeasts seem to have that IRC7 gene switch jammed on and locked in place via genetic modifications *insert CRISPR here* so even though there is "too much nitrogen" in the wort, the yeast continue to express beta-lyase for converting bound thiols into free thiols.
Personally, I don't think it's possible to decrease the nitrogen content of wort. In fact, I'd argue you need that nitrogen content for yeast health and good fermentation. It would be interesting to experiment though using rice and corn to see if there is more enzymatic activity with Verdant, but I don't see myself changing my recipes for hop-forward beers to include more adjuncts for the trace increases in beta-lyase when I could just use Cosmic Punch instead.