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Lightly spray the crockpot with nonstick cooking spray.
In a 10 inch nonstick skillet over medium high heat, brown the ground beef, onions and garlic until the ground beef is no longer pink.
Drain any excess oil from the ground beef mixture and add to the sprayed crockpot.
Next add the undrained dark red kidney beans, petite diced tomatoes, diced tomatoes with chilies, frozen corn, kosher salt, pepper and chipotle powder. Stir to combine.
Remove 1 ½ cups of the meat mixture from the crockpot to sprinkle over the sliced potatoes.
Layer or wedge the sliced potatoes into the meat mixture, and sprinkle the reserved 1 ½ cups of meat mixture over the potatoes.
Place the lid onto the crockpot and cook on high for 5 hours, or low for 7 hours.
Just before you are ready to serve, remove the lid and sprinkle the 1 ¼ cup of shredded cheese over the casserole. Place the lid back on the crockpot until the cheese is completely melted. Serve while hot.