Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes.
Discard cobs. Puree kernels and stock in a blender until smooth. Set aside.
Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
Drain all but 3 tablespoon grease from pot. Add onions, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to sweat and soften.
Stir in remaining corn kernels and season with salt and pepper.
Sprinkle flour over vegetables and stir together. Cook mixture, about 3 minutes. Continue to stir while adding tequila to deglaze.
Stir corn infused stock into vegetable mixture until fully incorporated and no flour lumps remain. Allow mixture to come to a hard simmer, about 10 minutes, or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir.
Reduce the heat to medium-low and stir in herbs, half the cooked bacon and lime juice.
Remove from heat and stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.