In a crock-pot, combine chicken thighs, beans, corn, salsa, broth, cumin, chile powder, garlic powder, salt and pepper. Cover and cook for 6 hours on low. Remove the lid and shred the chicken using two forks; stir into the stew. Portion into bowls and top with a squeeze of lime juice, 1 tablespoon crumbled cheese and 1 tablespoon chopped cilantro.
