Using a grill pan or an outdoor grill, grill the corn until grill marks appear.
Cut the kernels off the cob, save the cobs and kernels separately.
In a Dutch oven or stockpot off heat add the bacon, turn heat to medium. Cook until crispy. Remove with a slotted spoon, set aside for garnish.
Add the chilies and onions to the bacon grease, cook until softened.
Stir in the garlic.
Add the beer, scraping to deglaze the bottom of the pot.
Stir in the broth, milk, cream.
Add the spices, stir to combine.
Add the cobs, corn kernels, and potatoes.
Simmer (do not boil) for 30 minutes. Remove from heat.
Remove the cobs.
Add 2/3 of the soup to a blender, blend until smooth.
Return the blended soup to the pot, bring to a low simmer to warm.
Spoon into bowls, top with crema, cotija, bacon, green onions, and cilantro.