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Pour the oil and onions into a large pot. Saute for 2-3 minutes or until the onions are soft. Add the garlic and cook for 1 minute.
Add the chicken stock and potatoes. Bring the mixture to a boil, then reduce the heat and simmer 10-12 minutes or until the potatoes are soft.
Remove 1 cup of the soft potatoes, mash them, and then return them to the pot with the cream cheese and shredded cheese. Stir until melted and smooth.
Add the corn, chicken, bacon, and seasonings. Stir the soup until heated, then add salt and pepper to taste.
Serve hot with bacon and green onions on top.