In a 6-quart dutch oven, cook bacon until crisp, remove from pot. Reserve 1 tbsp drippings. Add chicken to drippings in pot. Sprinkle w/ salt and pepper. Stir over med-high heat until no longer pink. Remove chicken from pot. Add red bell pepper & onion to pot. Cook, stirring until tender. Add garlic, cook until fragrant. Stir in flour, cook 1 min. Add broth, stir well. Add potatoes, bring to a boil. Reduce heat and cook 10 min, or until potatoes are just tender. Stir occasionally. Stir in chicken, corn, cream, cayenne pepper, and bay leaves. Simmer, uncovered for 15 min. Discard bay leaves. Stir in bacon.