Combine peppers, onions, potatoes, chicken broth, and spices in a large slow-cooker.
Cook 4 hours on high or 8 hours on low.
For a chunky consistency, add corn and cream. For a smoother consistency, add corn and hit with an immersion blender for 1 minutes or put 2 cups of soup in a food processor, blend for 30 seconds, and then add back to pot with cream.
Cook for another 30 minutes.
Serve garnished with lime wedge and fresh cilantro if desired.