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 9 minutes stirring a few times. Remove most of the bacon, leave some bacon and some bacon grease.

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

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

Add chicken broth, bring to a boil and add the potatoes, sugar, and fresh thyme. Reduce heat to low and simmer 15 minutes, stirring occasionally.

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

Bring back to a boil and add the half and half and most of the remaining bacon (save some for garnish). Reduce heat to low and simmer 10 more minutes. Taste for seasoning and add more kosher salt, pepper, Italian seasoning, thyme, or crushed red pepper flakes if needed.

Garnish with remaining bacon crumbles.