For the Corn Chowder:

• 2 chipotle peppers in adobo, chopped
• 5-6 ears corn, shucked and kernels cut off of the cob (roughly 4 cups corn kernels), divided
• 3 cups chicken broth, divided
• 1 small yellow onion, chopped
• 1 small red bell pepper, chopped
• 3 cloves garlic, minced
• 2 russet potatoes, peeled and cubed
• 2 teaspoons ancho chile powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• Kosher salt and black pepper, to taste
• 1 cup heavy cream
• 3 tablespoons all purpose flour
• 6 slices bacon, cooked and chopped
• 1 cup cotija or feta cheese crumbles

Optional Toppings:

• Chopped chives or green onions, chopped cilantro, sliced jalapeno, additional cotija and bacon, sour cream, lime wedges, diced avocado, etc., to serve