Cut the corn off the cobs; reserve the kernals for later. Add the corn cobs, chicken breasts, broth, and garlic powder to crockpot. Cover and cook on low for 8 hours.

Remove the corn cobs and shred the chicken (it should shred very easily if you press on it with a wooden spoon). Add the potatoes, jalapeno, and reserved corn. Increase heat to high and cook until the potatoes are soft, about 45 minutes. Stir in the half and half; cook until warmed through. Season to taste with Old Bay. Top with chopped cilantro.