1. Place chicken thighs or breasts in the bottom of the slow cooker in a single layer. Season lightly with a small pinch of salt and pepper directly on the chicken — the sauce builds the main seasoning on top, but this base layer develops flavor from the inside out.

2. Pour corn kernels over the chicken. Scatter cubed cream cheese and crumbled cotija across the top without stirring. Both dairy elements melt and blend into the cooking liquid naturally during the slow cook — no mixing needed at this stage.

3. Combine minced garlic, chili powder, smoked paprika, onion powder, salt, and pepper in a small bowl and sprinkle evenly over the corn and cheese. Pour lime juice and chicken broth over everything. The broth provides just enough liquid to start the cook — the chicken releases its own juices as it goes.

4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Do not lift the lid during cooking. The chicken finishes when it shreds easily with two forks and the cream cheese has fully melted into a creamy, cohesive sauce throughout the slow cooker.

5. Use two forks to shred the cooked chicken directly in the slow cooker, pulling it apart into generous strips. Stir everything together vigorously so shredded chicken absorbs the creamy corn sauce completely and the cream cheese emulsifies into a smooth consistency. Taste and adjust — add more lime juice for brightness, more salt if needed, more chili powder for heat.

6. Spoon street corn chicken into warm tortillas, over rice, or into bowls. Top generously with fresh cilantro, extra crumbled cotija, lime wedges, and sliced jalapeño. Serve immediately while the sauce is hot and creamy.