Put the corn, poblanos, jalapenos, and red onion slices on a tray. Brush with olive oil and sprinkle with kosher salt and pepper on all sides.

Put the veggies in a smoker set to 180-200 degrees for 1 1/2 hours, flip them halfway through.

Remove the corn, peppers, and onion from the smoker and let cool. Once cool cut the corn off the cob, cut the stem and seeds out of each pepper and dice, also dice the red onion.

Put a large soup pot over medium heat and cut the bacon using kitchen scissors directly into the pot in bite size pieces. Cook 7 to 8 minutes. Remove some of the bacon (for garnishing the soup) and most of the bacon grease.

Add the diced potatoes, Old Bay, crushed red pepper flakes, and garlic to the pot and cook 6 minutes, stirring occasionally.

Add the corn, diced peppers, and onions and the chicken stock. Bring to a boil and reduce heat to simmer for 10 minutes.

Bring back to a boil and add the half and half, cilantro, and sugar. Reduce heat to low and simmer 10 more minutes. Taste for seasoning and add more kosher salt, pepper, Old Bay, or crushed red pepper flakes as needed.

Optional: Pulse with an immersion blender a few times for a thicker, creamier soup.

Garnish with the remaining bacon crumbles and more cilantro if desired.