Cut the kernels from the corn and store them in the fridge. Place the cobs into your slow cooker along with the ribs and turn it on. Meanwhile, saute the onion in a little butter or oil to brown, about 15 minutes. Add in your garlic and habanero and cook 5 more minutes. Add to the slow cooker. Add in the chicken stock and then fill with water. Mix in the spices and whole cinnamon stick. Roast the chiles about 10 minutes and then roughly crumble them with your hands. Stir into the slow cooker.

After about 8 hours fish the corn, pork bones, and cinnamon stick out of the slow cooker. Break up the pork and take out any weird big chunks of fat. Cut the tomatoes and zucchini and put them into a pot along with the corn. Add in your chili and bring to a simmer. Remove from heat and serve with sour cream.