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To a dutch oven, add chopped bacon. Turn heat to medium and cook until bacon is crispy. Remove from pan.
Add carrot, celery, onion, and Fresno pepper directly to bacon fat with a sprinkle of salt and pepper. Once softened, about 4 minutes, add corn kernels. Sauté for another 2 minutes.
Add garlic and fresh thyme. Once garlic is fragrant, add potatoes, chicken stock, milk, heavy cream, corn cobs, and Parmesan cheese rind. Add another generous sprinkle of salt and pepper.
Bring to a gentle boil and then reduce to a simmer for 15 minutes uncovered or until the potatoes are tender.
Remove corn cobs and Parmesan cheese rind. Add 4 ladle fulls of soup to a blender and blend until smooth. Transfer back to Dutch oven and stir. Let simmer a few minutes, this is to slightly thicken the soup. Taste for seasoning. If the corn wasn't very sweet, add a spoonful of sugar.
To serve, add crispy bacon, sliced fresnos, fresh chopped chives, a grating of Parmesan cheese, and an extra drizzle of heavy cream.