Heat oil in a large saucepan or dutch oven over medium heat. Lightly brown the chicken, about 5 minutes total, then remove to a plate.

Add the onion, garlic, chipotle, adobo, and bell pepper to the pot. Sauté for about 5 minutes, until the vegetables are softened.

Stir in the cumin, smoked paprika, coriander, and Mexican oregano and cook for another 30 seconds.

Add the entire can of tomatoes, 1½ cups broth, and return the chicken to the pot. Bring to a simmer, then partially cover (allowing for a little steam to escape), and simmer for 20 minutes.

Meanwhile, blend half the beans with the remaining ½ cup of broth. Set aside.

Remove the chicken to a bowl and shred with forks or a hand mixer. Return the chicken to the pot.

Add the blended beans, remaining whole beans, corn, cotija, lime zest and juice. Stir in the cream cheese, and simmer another 5-7 minutes until melted and creamy.

Adjust to taste with salt, lime, and additional heat.

Heat oil in a skillet over medium heat. Add the onion, garlic, chipotle, adobo, and bell pepper. Cook for about 5 minutes until softened. Add cumin, smoked paprika, coriander, and Mexican oregano; cook 30 seconds.

Meanwhile, blend half the beans with ½ cup broth until smooth.

To the slow cooker, add sautéed the sauteed vegetables, blended beans, remaining whole pinto beans, remaining broth, tomatoes, and chicken. Season with salt + pepper. Cook on low for 6 hours or high for 3 hours.

Remove chicken to a bowl, shred with forks or a hand mixer, and return it to the slow cooker. Stir in the cream cheese, fire-roasted corn, cotija, lime zest + lime juice. Cook for another 20–30 minutes on HIGH to melt the cream cheese and blend flavors.