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Rinse split peas. In a 3 1/2- to 4-quart slow cooker, combine the split peas, broth, water, corn, roasted peppers, chiles, cumin, oregano and thyme. Cover and cook on High for 5 to 6 hours. Cool for 10 minutes.
Transfer 2 cups of the soup to a food processor or blender. Cover and process or blend until smooth. Return pureed soup to the slow cooker. Add cream cheese to the cooker; whisk or stir into soup until melted. If necessary, cover and cook about 5 minutes more or until heated through.