In a large dutch oven or pot, cook the bacon over med-high heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside. Pour off all but two tablespoons of fat and return the pot to the heat reducing it to medium. Add the onions to the pot and cook until softened, approximately 3-4 minutes. Add the jalapeños and garlic to the onions and cook for an additional minute.

Add the corn and sprinkle the onion/corn mixture with cornstarch and stir. Continue to cook for another minute and then add the broth stirring constantly to avoid creating lumps. Stir in the half and half, chili powder, cayenne, sugar and cumin. Allow the chowder to come to a boil and then reduce the heat to low. Stir in the cheese and continue simmering over low heat for 10 minutes. Season with salt and pepper to taste.

Serve immediately topped with the reserved crumbled bacon.