In a large skillet over medium heat, brown the ground beef until it's fully cooked and golden brown, about 6-8 minutes.

Transfer the browned beef to your slow cooker. Add the chopped potatoes, kidney beans, corn, and tomato sauce, stirring gently to combine.

Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to ensure every ingredient is seasoned.

Cover the slow cooker and cook on low for 6-8 hours or high for about 3-4 hours, until the potatoes are tender.

Ladle the rich, hearty casserole into bowls and sprinkle with shredded cheese if desired. Top with sour cream and chives.