Heat a large saucepan over medium heat, then add olive or avocado oil. Sauté the diced white onion, chopped poblano pepper, and minced garlic for about 5 minutes, until softened and fragrant. Incorporate chili powder and cumin, cooking for an additional minute to enhance their flavors. Once aromatic, transfer this mixture to your slow cooker.

In the slow cooker, mix together the sautéed aromatics, 2 cups of frozen corn, 2 diced russet potatoes, one chipotle pepper in adobo sauce, and 2 tablespoons of adobo sauce. Add 1 pound of chicken breast and pour in 6 cups of chicken broth, making sure everything is covered. Set your slow cooker to low and let it cook for 6-8 hours, allowing flavors to meld together beautifully.

About 30 minutes before serving, open the lid and gently stir in 8 ounces of cream cheese or crème fraîche into the slow cooker. This will create a luxuriously creamy texture in your Slow Cooker Mexican Street Corn Soup. Allow it to continue cooking on low, and if needed, shred the chicken with a fork for greater distribution of flavor throughout the soup.

While the soup is finishing up, cook 6 slices of bacon in a skillet over medium heat until they're crispy, about 8-10 minutes. Once cooked, transfer them to a paper towel-lined plate to drain excess fat. This will provide a lovely crunchy topping for your warm soup.

Ladle the hot Slow Cooker Mexican Street Corn Soup into bowls, and garnish generously with crumbled bacon. Top with fresh cilantro, a squeeze of lime juice, and a sprinkle of cotija cheese for that authentic touch. Adjust seasoning with salt and pepper if needed, and relish this comforting dish!