Cook the bacon in a large stock pot over medium heat, stirring occasionally, until crisp. This will take about 5 minutes.

Remove the bacon to a paper towel lined plate.

Add the onions, peppers, and garlic to the bacon grease and saute over medium heat, stirring frequently, for 5 minutes.

Stir in the flour, salt, pepper, cumin, and Arizona dreaming. Cook for 3 minutes.

Slowly add the chicken broth while stirring rapidly. Bring the mixture to a boil.

Add the potatoes then reduce the heat to low. Cover and simmer for 15 minutes or until the potatoes are tender.

Add the corn and half and half to the soup and simmer, uncovered, for 15 minutes.

Ladle into soup bowls and top with the crispy bacon, Pepper Jack cheese, and chopped cilantro.