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In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes.
Add the potatoes, corn, chile flakes, salt and pepper. Stir to incorporate. Add the stock, then bring to a simmer. Let cook to soften the potatoes, about 10 minutes.
Mix the half-and-half with the flour in a small bowl, then add to the pot. Cook for another 5 minutes. Add the cream and, using a stick blender, blend to your desired consistency, about 25 seconds for a more rustic soup with larger chunks. Stir in half of the cheese, green onions and most of the reserved sausage, saving a little of each for garnish.
Serve in bowls, garnished with the remaining cheese, green onions and sausage.