Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the diced onion, chopped poblano or jalapeno pepper, and minced garlic, sautéing for about 3 minutes until softened and fragrant. Sprinkle in 2 teaspoons of chili powder and 2 teaspoons of cumin, stirring for an additional 2 minutes.

Carefully transfer the sautéed mixture into the slow cooker. Add 2 cups of frozen corn, diced russet potatoes, one chipotle pepper in adobo sauce, and 2 tablespoons of adobo sauce to the mix. Nestle in 1 pound of chicken breast and pour in 6 cups of chicken broth.

Cover the slow cooker and set it to low heat, letting it cook for 6 to 8 hours until the chicken is cooked through and the potatoes are tender.

In the last 30 minutes of cooking, carefully remove the chicken breast to shred it and return it to the slow cooker. Stir in 8 ounces of cream cheese or crème fraîche until melted and fully incorporated.

Cook 6 slices of bacon in a skillet over medium heat until crispy, about 5 to 7 minutes. Remove the bacon and let it drain on paper towels.

Ladle the soup into bowls and garnish with crumbled bacon, a sprinkle of cotija cheese, freshly squeezed lime juice, and chopped cilantro, if desired.