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Slice the corn kernels from the corn cobs and set them aside into the bowl. Use the dull edge of a knife to scrape the edges of the corn cobs to release their 'milk' into the bowl. Set aside.
Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
Stir in the corn, onion, peppers and Cajun seasonings + salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often, about 10 minutes.
Add the chicken stock and simmer for 10-15 minutes. The mixture will thicken nicely with the stock and corn milk.
Add the heavy cream (or extra chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.