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In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.
To the pot, add the onion, garlic, and poblano peppers, cook until fragrant, 5 minutes. Stir in the cumin, paprika, and season with salt and pepper. Cook 5 minutes. Add the broth, corn, and chicken. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked through.
Transfer ¾ of the chowder to a blender, leaving the chicken in the pot. Add the salsa and the canned chipotle chilies. Blend until mostly smooth.
Shred the chicken using 2 forks. Return the chowder to the pot.
Stir in the milk, cream cheese, and cheddar. Cook 10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.
Ladle the chowder into bowls. Top, as desired, with bacon, cheese, avocado, cilantro, and green onions. Eat and enjoy!