Cut the corn kernels from the cob with a sharp knife, capturing as much of the corn milk as possible. Reserve 3/4 cup of the corn kernels for later use. Puree the remaining corn kernels with the heavy cream in a food processor; set aside.

​Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onions, pepper, celery and garlic. Reduce the heat to low and cover.

​Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Add the chicken broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about  20 minutes. Skim any fat from the surface and discard.

​Add the pureed corn and cream, the reserved corn kernels, chilis and Monterey cheese. Cook on low heat just until the corn is warmed, about 5 minutes. Season to taste with salt, pepper and Tabasco.

​Serve garnished with tortilla strips and cilantro.