In a large skillet, cook diced bacon over medium heat for about 8-10 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess grease and crumble into smaller pieces.

In a 4-6 quart slow cooker, combine the frozen corn kernels, shredded sharp cheddar cheese, crumbled bacon, heavy cream, and melted unsalted butter. Sprinkle in garlic powder, paprika, salt, and pepper. Stir until well mixed.

Cover and set the slow cooker to cook on HIGH for about 2 hours, or on LOW for around 4 hours, stirring once halfway through.

After cooking, taste and adjust salt and pepper if necessary. Consider stirring in optional add-ins during the last 15 minutes of cooking if desired.

Serve warm in a bowl or on a platter, garnished with chopped fresh parsley or chives.