Prepare the Ingredients:

1. Layer the Chicken: Place the chicken breasts (or thighs) at the bottom of the crockpot. Season with a pinch of salt and pepper.
2. Add the Corn: Pour the frozen corn kernels (or fresh corn) over the chicken in the crockpot.
3. Make the Sauce: In a small bowl, combine the sour cream, mayonnaise, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Stir in the lime juice and mix well.
4. Add the Sauce: Pour the creamy sauce mixture over the chicken and corn, making sure the chicken is well-covered with the sauce.
5. Cover and Cook: Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is fully cooked and shreds easily with a fork.

Finish the Dish:

6. Shred the Chicken: Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the creamy corn sauce.
7. Add the Cheese: Stir in the cotija cheese (or feta) until it melts into the sauce and coats the chicken and corn.
8. Garnish and Serve: Garnish with fresh cilantro and a squeeze of lime juice. Optionally, add sliced jalapeños for an extra kick.