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Heat a large pan or large skillet to medium heat and add the diced bacon. Cook the bacon until it is crispy.
Add the onion, celery, and diced red pepper. Cook until the onions are just about translucent, stirring often, for about 5 minutes.
While the vegetables soften, remove the corn kernels from the cobs. I like to use this handy gadget – it's called a corn prep peeler, but you can also use a sharp knife. Then, scrape the back of the knife across the corn cob to release the natural milk from the cobs to add more sweetness to the maque choux.
Then add the garlic and jalapeños, as they won't take as long to cook. Cook the garlic for just a minute or two until it is fragrant.
Then add the corn and Cajun seasoning. Cook for another 5 - 7 minutes until the corn softens.
Finally, add the heavy cream. Let the cream thicken for about 2 minutes, stirring so that it does not burn, then remove it from the heat.
Serve, garnished with fresh herbs or diced green onions and hot sauce if desired.