In a dutch oven over medium-low heat, render out the bacon, stirring frequently, until it starts to crisp, ~ 10 minutes
Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve.
Pour off all but two tablespoons of fat and return the pot to the heat elevating the heat to medium.
Add the onions to the pot and cook until softened, approximately 3-4 minutes.
Add the potato, peppers, and garlic to the onions and cook for an additional minute.
Add the corn, and sprinkle over with the corn starch.
Add the salt, and add the additional spices (if using.)
Stir and cook for ~ 2 minutes
Slowly add in the broth whilst stirring.
Stir in the half-and-half, bring to a fast simmer and reduce heat to low.
Cook for an additional 15 minutes or until the potatoes are soft and the soup has thickened.
Taste, season well with salt and pepper, and balance the flavor.
Serve topped with crumpled reserved bacon