Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Pour in the chicken broth, taco seasoning, undrained diced tomatoes with green chilies, drained corn, and rinsed black beans. Stir gently to combine everything around the chicken.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds.

Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker. Add the cubed cream cheese to the mixture and stir until it begins to melt and combine.

Stir in the uncooked pasta. Ensure the pasta is mostly submerged in the liquid. If the mixture seems too thick or dry, you can add an additional 1/4 to 1/2 cup of chicken broth or water. Cover and cook on HIGH for another 20-30 minutes, or until the pasta is tender to your liking, stirring once halfway through.

Once the pasta is cooked, stir in the shredded cheddar or Mexican blend cheese until melted and smooth. Let it sit for 5-10 minutes off the heat for the sauce to thicken slightly. Serve hot, garnished with your favorite optional toppings like fresh cilantro, sour cream, avocado, or jalapeños.