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Cut kernels from 2 ears corn, husks and silk removed, and transfer to bowl. Using back of butter knife, scrape pulp from cobs into bowl with corn; set aside.
Cook 2 slices coarsely chopped bacon in medium saucepan over medium heat until fat has been rendered and bacon is crisp, 5 to 7 minutes.
Add 1 small finely chopped onion; 1 stemmed, halved, seeded, and chopped jalapeño; ½ teaspoon table salt; and ¼ teaspoon pepper and cook until vegetables are softened, 3 to 5 minutes.
Stir in 1 minced garlic clove and ½ teaspoon minced fresh oregano (or ¼ teaspoon dried) and cook until fragrant, about 30 seconds.
Stir in 1 tablespoon all-purpose flour and cook for 1 minute.
Slowly whisk in 2 cups chicken broth, scraping up any browned bits and smoothing out any lumps.
Stir in 1 unpeeled, chopped red potato (6 ounces); bring to simmer; and cook until potato is tender, 12 to 15 minutes.
Stir in ⅓ cup heavy cream along with corn kernels and pulp and simmer until kernels are tender, about 5 minutes.
Off heat, stir in 1 teaspoon minced fresh cilantro and season with salt and pepper to taste. Serve.