In a large Dutch oven, heat olive oil over medium-high heat. Once warm, add in bacon, diced onion, and red pepper*. Sauté for 2-3 minutes until soft, add in minced garlic. Sauté for another 1-2 minutes until fragrant. Mix in dry seasonings and flour. Stir until flour is absorbed.
Keeping the heat on medium-high, add in the chilis, potatoes, and chicken stock, Stir to combine and cover. Simmer for 25-30 minutes, until potatoes are tender.
Once potatoes are cooked, add in fresh corn, cream, and cheese. Simmer for another 5-10 minutes to thicken, stirring often. Serve with bacon and fresh chives.
This soup will keep in an airtight container in the fridge for 3-4 days.
Notes
*Reserve some of the cooked bacon for garnish if desired