Fill a large pot of water 3/4 of the way to the top and boil the water. Blanch the corn by boiling it for 2 to 4 minutes. Then remove the corn from the pot and place it in a large bowl of ice water for a few minutes to stop the cooking. Set the corn on a large cutting board and cut the kernels off the cobs. Place the corn in a large mixing bowl.
Add more ice to the bowl of ice water and return the pot of water on the stove to a boil. Blanch the tomatoes for 1 minute, then transfer them to the bowl of ice water. Remove the skins from the tomatoes (they should easily come off), then cut out the cores at the tops of each tomato. Chop the tomatoes and add them to the mixing bowl with the corn.
Chop the tomatillos, bell peppers, and onion, and add them to the mixing bowl. Stir in the black beans, along with the chili powder, cumin, smoked paprika, and salt.
Transfer the chili to 2 large, gallon-sized zipper bags. Label the bags with the date and contents. Remove as much air as possible from the bags and seal them. Lay the bags flat on a shelf in the freezer for efficient storage.
When you’re ready to cook the chili, thaw it out in the refrigerator overnight. If you only want to cook 4 servings, thaw just one of the bags. In the morning, place the chili in a slow cooker and cook on low for 4 to 6 hours. (If you’re going to be out for longer than that, it’s okay to cook it longer.) Serve topped with grated cheese, avocado, crushed tortilla chips, and/or diced scallions.
Variation: For a meat chili, I recommend browning the beef in a pan on the stovetop when you’re ready to cook the chili. Add the beef to the slow cooker in the morning along with the rest of the chili ingredients from the zipper bag.