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In a large soup pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
Peel and chop the potatoes into bite sized chunks.
Place the potatoes and white scallion pieces into the soup pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.
While the potatoes are cooking, using a knife to cut the corn from the cob. Use the back of the knife to release the pulp from the cob for extra flavor.
Add the corn, chicken, and green chiles to the pot. Cook over low heat until heated through, about 5 minutes.
Garnish with scallion greens, cooked bacon, and cheddar cheese.