In a lightly greased slow cooker, combine beans, diced tomatoes and diced green chilies, garlic, cumin, chili powder, onion powder and salt and pepper, to taste. Cover and cook on low for 5-6 hours.

Using an immersion blender, puree the bean mixture, leaving some of the beans whole.

Just before serving, stir in the corn and cilantro. Top with cheese, sour cream, tortilla strips, avocado, etc. to serve.