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Cook the bacon in a large heavy pot over medium-high heat until it is nice and crispy. Remove the bacon with a slotted spoon and place it on a plate lined with a paper towel. Soak up all but 3 tablespoons of the bacon fat with a paper towel and discard.
Add the onions to the remaining bacon fat in the pot, and cook them over medium heat until soft, 5 to 8 minutes. Stir in the celery, red bell pepper, jalapeño pepper, garlic, crushed bouillon cubes, and thyme. Cook the vegetables for 5 minutes, stirring occasionally.
In a small bowl, whisk the heavy cream and the cornstarch together until the cornstarch is dissolved. Add the cream mixture, chicken broth, liquid smoke, potatoes, corn, and bacon to the pot. Simmer the chowder over low heat, stirring occasionally, for 20 minutes, or until the potatoes are soft and tender.