PREP: Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2-3 pieces.
SLOW COOKER: Add the chicken, garlic, creamed cans of corn (don't drain), drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot. Season to taste with salt and pepper (I usually add 1 teaspoon fine sea salt and 1/2 teaspoon pepper; add to taste preference)
COOK: Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
SHRED CHICKEN: Remove the chicken and shred with two forks. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
FINISHING CHOWDER: Return the shredded chicken and mix into the soup. Taste and season to taste with salt and pepper, flavors should sing!
SERVE: The toppings seal the deal! Ladle soup into bowls and top with desired toppings: additional handful of cheese, a few squeezes of fresh lime, finely chopped fresh cilantro, squirt of hot sauce, spoonful of sour cream, and/or diced fresh avocado.
INSTANT POT: Thanks Tammy for sharing how you make this in the Pressure Cooker! She says, "I make this all the time in my instant pot! I add everything but the cream and cheese. Then I choose soup and it cooks for 30 minutes. Shred the chicken and add the cream and cheese. We love this soup!
STORAGE: Leftover chowder will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the chowder or reheat it at a high temperature; this will likely cause the ingredients to separate or potentially curdle. Because of all of the dairy in this chowder it isn't a great candidate for freezing and thawing. The milk solids will separate as the chowder thaws, resulting in a grainy texture with some separation.