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Start by removing the husks from the corn and roasting the ears over a stovetop flame, turning them until they are charred. Once done, set them aside to cool.
Next, dice half a white onion and peel and finely dice two carrots.
Once the corn has cooled, cut the roasted kernels off the cob.
In a large pot, cook 4 to 6 slices of bacon until they are crispy. Remove the bacon and set it aside, but keep the bacon grease in the pot.
Add the diced onion and carrots to the pot and sauté them until they start to soften.
Stir in 1 tablespoon of freshly minced garlic and cook for a brief moment.
Add the roasted corn kernels and 1 cup of diced hatched green chili to the pot, mixing everything well.
Sprinkle ¼ cup of flour over the mixture and cook for about two minutes to remove the raw flour taste.
Gradually stir in 4 cups of chicken broth and bring the chowder to a gentle simmer.
Peel and dice three medium Yukon gold potatoes and add them to the pot.
After the chowder has simmered for a few minutes, stir in 2 cups of heavy cream.
Chop the reserved crispy bacon and add it back to the pot along with the potatoes.
Season the chowder with salt and pepper to taste and let it simmer until the potatoes are fork-tender and the chowder is rich and creamy.
Finally, ladle the chowder into bowls and serve it with grilled toast.