Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes.
Remove cobs, puree kernels and stock in a blender until smooth and transfer to a large measuring cup of bowl. Set aside.
Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pan and drain onto paper towels.
Drain all but 3 tablespoon grease from pot, sauté 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 vegetables with flour and stir for about 3 minutes. Continue to stir while adding the tequila. Allow alcohol to cook off, about 2 minutes.
Stir corn infused stock to vegetable mixture until fully incorporated and no flour lumps remain. Allow the 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 the herbs, half the cooked bacon and the 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.