Have all your ingredients prepped and ready.

Heat a medium, non-stick saucepan and add the chopped bacon, cooking until they release their own juices and start to crisp. Remove with a slotted spoon and set aside on a small plate lined with a paper towel.

To the same pan and add the green bell peppers, cooking over moderate heat until they soften and start to caramelize a little. Remove and set aside on a small plate lined with a paper towel.

Add the corn, broth, lime juice, and ground spices into the pan.

Bring the mixture to a boil, then reduce to a simmer and cook until the corn softens.

Use a slotted spoon to remove half the corn from the saucepan. Set it aside. Use a hand blender right there in the pan to puree the remaining corn with the broth. Puree until the mixture is as smooth as possible.

Return the corn to the pan, along with the bacon, green peppers, crème Fraiche, and cream. Allow the soup to warm through over moderate heat for a few minutes. Season with salt and freshly ground black pepper.

Divide the soup between two bowls and stir through a drizzle of more cream if you like. Sprinkle on a pinch of cayenne pepper and garnish each with crumbled feta, sliced chilies, and fresh cilantro.