Preheat broiler to high. Place pepper on baking sheet and place on top rack of oven. Watch carefully and turn pepper every few minutes until skin has blackened. (You may also do this directly on a gas burner.) Skin and seed the bell pepper, then dice finely.

Heat canola oil in a large skillet over medium-high heat. Sauté corn and bell pepper until the corn begins to brown. Remove from heat. In a blender or food processor, purée half of the corn and bell pepper mixture with half of the stock. Set aside.

Cook bacon, garlic, onion, and leeks in a large stockpot over medium-high heat for approximately 8 minutes, stirring occasionally until contents begin to brown. Add the puréed corn mixture, remaining broth, remaining corn and bell pepper and cilantro. Turn up the heat until it boils then reduce to a simmer for 15 minutes. Add cream or milk and season with salt, pepper and chipotle before serving.