Turn the slow cooker to the low setting.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and chopped jalapeños to the skillet and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Transfer the sautéed onion, garlic, and jalapeños to the slow cooker.
Place the chicken breasts in the slow cooker.
Add chicken broth, ground cumin, smoked paprika, salt, black pepper, and frozen corn kernels to the slow cooker. Stir gently to combine.
Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the cream cheese cubes, shredded cheddar cheese, shredded Monterey Jack cheese, and heavy cream to the slow cooker. Stir until the cheeses have melted and the soup is creamy.
Stir in the chopped fresh cilantro.
Taste and adjust seasoning with additional salt or pepper if desired.
Serve hot, garnished with extra cilantro or additional shredded cheese if preferred.