Add corn, black beans, and tomatoes to the Crock-Pot.
Pour in chicken broth, enchilada sauce, olives, and jalapenos. Mix well.
Finally, add spices. Top with the lid and cook on low for 3-4 hours.
Once done cooking, turn to "keep warm" setting and add refried beans and cream cheese. Stir until melted and mixed well.
Serve in bowls topped with lots of shredded cheese, additional sliced jalapenos, and tortilla chips for dipping!