Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle.
Sauté chicken, onion, bell pepper and garlic in hot bacon drippings; cook until chicken is no longer pink and onions begin to soften.
Add chicken broth, frozen corn and cream corn.
Combine corn starch with milk and stir into soup.
Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes.
Add salt, pepper, bacon and cheese; stir until cheese is melted.
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