Begin by preparing your 6-quart slow cooker for the Crockpot Mexican Street Corn & Chicken Chowder. Lightly spray the inside with cooking spray to prevent sticking.

Combine all the 'Add First' ingredients in the slow cooker, including the chicken, garlic, cream-style corn, frozen corn, black beans, green chiles, chili powder, smoked paprika, cumin, salt, pepper, and chicken broth. Stir well.

Cover the slow cooker and cook on high for 3 to 5 hours or on low for 4 to 6 hours until the chicken is tender and shreds easily.

Remove the chicken from the slow cooker and shred it into bite-sized pieces. Return the chicken to the pot and stir well.

Gradually stir in the shredded cheddar cheese until it melts completely, then add the half-and-half or heavy cream, mixing until fully incorporated.

Ladle the chowder into bowls and let everyone customize their servings with optional toppings.