In a large pot, warm corn, butter, cream cheese, heavy cream, and sugar over medium heat, stirring until well incorporated.
Transfer corn mixture to a crock pot and set on low for 3 hours.
Once corn has been slow cooked for a few hours it is ready to serve.
Serve with cotija cheese, cilantro, chili powder, and fresh lime.
Store leftovers in an air tight container in the refrigerator for 3-5 days.