Add chicken, salt, pepper, cumin, oregano, chili powder, and chili pepper, smoked paprika, onion, garlic, Cannelli beans, green chiles, and chicken broth to slow cooker. Stir.
Cover and cook on low for 6-8 hours.
Remove chicken and shred, set aside.
Add cream cheese to slow cooker, stir, then cover and cook for 15 minutes. Stir again to fully mix cream cheese into chili. This works best with cream cheese that is already softened.
Return chicken to slow cooker along with frozen corn and half and half, cook for about 5 more minutes, or until corn and chicken are warm. Stir well and serve with desired toppings.