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In a large slow cooker, add the frozen chopped onions, garlic, tomato paste, black pepper, chili powder, brown sugar, diced tomatoes with jalapeños, Chili Starter beans, and chicken stock. Stir to combine.
In a small bowl, mix the softened butter with flour to create a paste. Add this paste to the slow cooker and stir. It will dissolve and thicken as the stew heats up.
Place the chicken thighs into the slow cooker, tucking them down so they are fully submerged in the liquid.
Cover the slow cooker and cook on low for 7 hours. This will allow the chicken to become tender and absorb the stew’s flavors.
After 7 hours, remove the chicken thighs from the slow cooker and place them on a plate. Add the drained Mexican-style corn to the slow cooker and increase the heat to high.
Use two forks to shred the chicken into bite-sized pieces and add it back to the stew.
Add the softened cream cheese to the slow cooker, stirring until fully melted and incorporated. Allow the stew to continue heating on high until everything is warmed through and the cream cheese is fully blended.
Ladle the stew into bowls and garnish with jalapeño wheels, a dollop of sour cream, and chopped cilantro if desired. Serve hot and enjoy.