Add the corn and green chilies to a slow cooker, place the cubes of butter and cream cheese on top.
Sprinkle the salt and pepper over the corn.
Cover and cook on high for 1 hour or set to low for 2-3 hours.
After the corn has cooked in the slow cooker, remove the lid and stir all of the ingredients together.
Serve immediately or set the slow cooker to warm for up to 4 hours.
Canned yellow corn can be used in place of the white shoepeg corn in this recipe. This corn is generally sold in 15.25 oz cans, so you will need 3 cans to make this recipe.
Frozen corn can also be used in place of the white shoepeg corn in this recipe. This corn is generally sold in 10-14 oz bags. You want approximately 40-45 oz of corn for this recipe, so you will need 3 or 4 bags based on the size of bag purchased.