In a medium bowl mix chicken broth and BBQ sauce until combined. Add chicken to the slow cooker, add the BBQ mixture. Add salt, pepper, garlic, cilantro and bay leaves. Cook on the slow cooker setting for 4 hours.
Once done, remove chicken breasts from the slow cooker, place into a medium bowl and using a fork or your hands, pull apart the meat. Add 3/4 cups of the slow cooker sauce to the shredded chicken and mix it in. Season with more salt and pepper if needed. Set aside.
For the taquitos:
Set up your station, have the corn and cheese ready in a bowl and also the pulled BBQ chicken on hand.
Over medium heat, heat canola oil in a large, heavy bottomed pot or skillet until about 350F.
Line a baking sheet with paper towels and top with a cooling rack. Set aside.
Warm tortillas in the microwave until soft and easy to work with.
To the lower part (that is closer to you) of the tortilla add: a few tablespoons of shredded BBQ chicken, top with 1 teaspoon of corn kernels and a sprinkle of mozzarella cheese. Roll the tortilla up from the bottom towards the top.
Using tongs, carefully pick up the rolled tortilla and place it into hot oil, seam side down. Hold with the tongs for about 15 seconds to make sure the tortilla won't come unrolled. Fry for 1-2 minutes per side, until golden brown.
Transfer taquito to the cooling rack. Repeat process with remaining tortillas. Serve immediately.
I find it easier to first roll all the taquitos, place them seam side down and after that start the frying process.
For the sauce:
Add all the ingredients (except corn and parsley) to a food processor for 30-40 seconds, adjust for salt to taste. Transfer to a bowl, garnish with corn kernels and fresh parsley. Store in the fridge.