Cheese adds great flavor to many soups, and particularly this one with an earthiness provided by the grilled corn.
Preheat a gas or charcoal grill to medium-high
Grill the corn for 3 to 4 minutes on each side until the corn is cooked and lightly charred and the kernels soften slightly. Set aside to cool.
When cool enough scrape the corn kernels from the cobs. Discard the cobs.
In a large saute pan, cook the bacon over medium heat for 5 minutes or until crispy. Remove with a slotted spoon, leaving fat in the pan.
Add the olive oil and onion to the pan and saute for 6 to 8 minutes or until translucent. Sprinkle the flour over the onion and cook, stirring for about two minutes.
Add the stock, potatoes, corn and bring to a boil. Reduce the heat and simmer through the soup for 12-15 minutes or until the potatoes are tender when poked with a fork.
Stir in the cream and cheese and cook for 5 minutes to heat through and melt the cheese. Season with salt and pepper and serve with garnished chives or parsley