Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.
Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.