Place the chicken breasts at the bottom of the slow cooker and sprinkle evenly with chili powder and a pinch of salt.

Pour the corn kernels over the chicken, then scatter the cubed cream cheese and dollop the sour cream on top.

Cover and cook on low for 4 to 6 hours until the chicken is tender and easily shreds.

Remove the chicken, shred it with two forks, and return it to the pot. Stir well to combine the creamy sauce with the shredded meat.

Mix in the lime juice, cotija cheese, and fresh cilantro just before serving.