Preheat oven to 450. On a sheet tray, place the whole peppers. Drizzle with olive oil and put in oven to roast. About 25 minutes. When done remove and put in a bowl. Cover with plastic wrap for a few minutes to help remove the skin. Remove seeds and dice. Set aside.

In large pot over medium high heat add the diced bacon and stir to cook. Once cooked, remove to paper towel. Add in the butter and the diced onion. Cook until onion is soft.

Next add in the corn stirring to combine. Cook for a couple minutes. Sprinkle the flour over the corn and onion stirring to combine. Cook a couple minutes to cook out flour taste.

Pour in the stock stirring to combine and allow to cook to thicken up. Add in the chili powder, cumin, salt & pepper to taste. Add in the diced roasted peppers. Stir to combine.

Turn heat down and add in the Half & half, Cover and simmer for 15 to 20 minutes.

Stir in the cheeses and simmer until all melted and yummy. Add in the diced green onions. Cook another few minutes.