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Pour the salsa and barbecue sauce into a 4- to 5- quart slow cooker. Add the chili powder, salt, cumin, oregano, paprika, and sugar, and stir to blend. Stir in 1 c. of water, then add all the beans and bulgur, if using. (If using bulgur, add an additional 1 c. water). Mix well.
Cover and cook on Low until the chili is thick and the flavors are well developed, about 6 hours. About 10 minutes before you're ready to serve, stir in the corn and then taste and adjust the seasonings, if necessary. Serve hot.
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