Add the chicken breasts to your crockpot and season with garlic salt, pepper, garlic powder, onion powder, and Tajín.
Add the drained Mexican-style street corn, cream cheese, and chicken broth.
Cover and cook on HIGH for 3 hours, or until the chicken is cooked through and tender.
Shred the chicken directly in the crockpot.
Add the cooked penne pasta, shredded pepper jack cheese, sour cream, mayonnaise, and a little more Tajín.
Mix everything together until creamy and well combined.
Top with extra Tajín and fresh cilantro, then serve!
