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Start by removing the husks from the corn and roasting the ears over a stovetop flame, turning them until they are nicely charred. Once done, set them aside to cool.
Next, dice the half white onion and peel and finely dice the carrots.
Once the corn has cooled, cut the kernels off the cob.
In a large pot, cook the bacon slices until they are crispy. Remove the bacon and set it aside, but keep the bacon grease in the pot.
Add the diced onion and carrots to the pot and sauté them until they start to soften.
Stir in the minced garlic and cook for a brief moment.
Add the roasted corn kernels and the diced hatch green chili to the pot, mixing everything well.
Sprinkle the flour over the mixture and cook for about two minutes to remove the raw flour taste.
Gradually stir in the chicken broth and bring the chowder to a gentle simmer.
Peel and dice the Yukon Gold potatoes, then add them to the pot.
Stir in the heavy cream and return the chopped crispy bacon to the pot.
Season the chowder with salt and pepper to taste, and let it simmer until the potatoes are fork-tender and the chowder is rich and creamy.
Finally, ladle the chowder into bowls and serve with grilled toasts if desired.