Layer the base: Add corn kernels to the bowl of your slow cooker.
Add creamy components: Top with cubed cream cheese and sliced butter.
Pour and season: Pour milk over everything. Add diced green chiles (undrained for extra moisture).
Flavor it: Sprinkle sugar, salt, pepper, and any optional spices over the mixture.
Slow cook: Cover and cook on LOW for 3 to 4 hours, stirring once or twice, until butter and cream cheese are fully melted and everything is creamy.
Finish & serve: Stir well just before serving. Garnish with chopped cilantro or a sprinkle of cheese if desired.
