Heat a large skillet over medium heat and add the ground beef, breaking it up with a wooden spoon as it cooks. Brown for 6-8 minutes until no pink remains, then drain excess fat thoroughly.

While the beef cooks, chop your potatoes into uniform bite-sized pieces, roughly 3/4-inch cubes.

Place the chopped potatoes in an even layer at the bottom of your 6-quart slow cooker. Layer the browned ground beef on top, followed by the drained beans and corn.

Pour the tomato sauce evenly over everything, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Don't add extra liquid as ingredients release moisture during cooking.

Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are fork-tender and easily pierced with no resistance. During the last 30 minutes of cooking, sprinkle shredded cheese on top and let it melt.

Serve hot in deep bowls or plates, topped with a dollop of sour cream and fresh chopped chives if desired.