Lightly coat the inside of your slow cooker with a nonstick cooking spray to prevent sticking.

Place a large nonstick skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Sauté until the meat has fully browned and no pink remains.

Drain the skillet of any accumulated fat, then transfer the cooked mixture into the base of the prepared slow cooker.

Incorporate the kidney beans with their liquid, both cans of diced tomatoes with their juices, corn, kosher salt, black pepper, and chipotle powder into the beef mixture. Stir thoroughly until the contents are evenly combined.

Scoop out 1½ cups of the combined meat and vegetable mixture and reserve for later use.

Arrange the sliced Yukon Gold potatoes across the top of the slow cooker, forming an even layer or overlapping slightly. Spoon the reserved portion of meat mixture evenly over the potatoes.

Seal the slow cooker with its lid and cook on high for 5 hours, or alternatively, on low for 7 hours, until the potatoes are tender and the flavors have melded.

Just before serving, scatter the shredded cheese evenly across the surface. Replace the lid and allow the cheese to melt completely.

Serve immediately while hot.