Place chicken in a 3-quart slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours, or until chicken is tender.
Remove chicken; cool slightly. Shred meat with two forks and return to slow cooker; heat through. Stir in corn, beans and salsa.
Cover and cook on low for 30 minutes, or until heated through. Serve in tortillas with toppings as desired.