Turn the slow cooker to the sauté setting and heat the olive oil.
Add the diced onion and minced garlic to the slow cooker and sauté for 3-4 minutes until softened and fragrant.
Add the chopped jalapeño peppers, ground cumin, smoked paprika, salt, and black pepper. Stir to combine and cook for 1 minute.
Place the chicken breasts in the slow cooker.
Pour in the chicken broth and add the frozen corn kernels.
Cover and cook on low for 5 to 6 hours, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the cream cheese cubes and stir until melted and fully incorporated into the soup.
Stir in the shredded cheddar cheese and heavy cream until smooth and creamy.
Add the chopped fresh cilantro and stir to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra cilantro if desired.