Spray the inside of your slow cooker with non-stick cooking spray or use a slow cooker liner.

Place the chicken breasts in the bottom of the slow cooker.

In a medium bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper until well combined.

Stir the frozen corn kernels into the mixture, ensuring they are evenly coated.

Pour the mixture over the chicken breasts, spreading it evenly to cover the chicken.

Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C).

Once cooked, remove the chicken breasts and shred them using two forks, or leave them whole depending on your preference.

Stir the crumbled cotija cheese, lime juice, and chopped cilantro into the sauce in the slow cooker.

Return the shredded chicken (if applicable) to the slow cooker and mix it with the sauce to coat thoroughly.

Serve the Street Corn Chicken over rice, in tacos, or with tortilla chips. Garnish with extra lime wedges and chopped cilantro if desired.