Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F for 30 minutes.