Preheat oven to 450°F. Shuck corn, making sure that all of the silk is removed. Place cobs on greased baking tray and bake for approximately 20 minutes, turning every 5 minutes. Corn will be ready when it is starting to turn slightly brown on all sides.
Allow corn to cool. When cooled, take a sharp knife and cut the kernels off the cob and set aside.
Cook bacon until crisp, remove and reserve 2 tsp of the rendered fat to cook onion, carrot, celery and red pepper for 5-7 minutes, until soft but not browned.
Add the stock, bacon, potatoes, salt and pepper and bring to a simmer for 10 minutes. Add the corn and simmer another 5 minutes.
In a separate bowl, whisk together the cornstarch and a small amount of milk to form a paste.
Warm remaining milk in microwave or stovetop and add to the pot. Whisk cornstarch mixture into soup and bring to a simmer. The soup will thicken slightly in 4-5 minutes. Season with salt and pepper to taste.
