In a large soup pot over medium high heat, add the sliced smoked sausage and cook 1 minute per side, just enough to brown the sausage on each side. Remove the sausage and set aside.

Turn heat to medium and cut the bacon using kitchen scissors directly into the pot in bite size pieces. Cook 5 minutes.

Add the diced onion, red pepper,poblano pepper, and jalapeno with the bacon. Cook 5 minutes, stirring occasionally. 

Using a knife or corn scraper, cut the corn kernels off the cob. Add the corn and garlic to the pot along with kosher salt, pepper, Old Bay, season salt, and crushed red pepper flakes. Cook 5 minutes, stirring occasionally.

Add chicken broth, white wine, sugar, and fresh thyme bundle. Bring to a boil and reduce heat to simmer 15 minutes.

Remove the fresh thyme bundle and add the sausage and shrimp. Simmer 5 to 10 more minutes and taste for seasoning. Add more kosher salt, pepper, Old Bay, season salt, and crushed red pepper flakes until it's seasoned just right for you.