Steps

1. Preheat oven to broil. In a large bowl, toss the corn with half of the corn oil. Spread the corn out on a baking sheet and place in the oven. Broil the corn until it begins to turn brown around the edges, about 5-7 minutes. Remove from oven and set aside.
2. Heat the remaining oil in a large pot over medium flame. Add the bacon and cook until it just begins to brown. Add the onion and peppers and sauté until the onions are translucent.
3. Stir in the masa harina, then the chicken or vegetable stock and potatoes. Bring to a boil, reduce heat to low and simmer for 15 minutes or until the potatoes are cooked.
4. Stir in the charred corn, green onion, cream, salt and pepper. Simmer for another 10 minutes or so until the soup has thickened somewhat. Adjust seasonings and serve. Garnish individual servings with sprigs of cilantro.

Notes

For an even smokier flavor, skip the first step. Instead, grill the corn while still on the cob without removing its husks. When the husks are blackened, remove them and burn off the corn silk. Cool the grilled corn, then remove the kernels with a knife and proceed with the recipe.