Microwave turkey bacon as directed. Crumble by hand, then set aside.

In a food processor, puree 3 cups frozen corn with Greek yogurt and 1 cup skim milk. Blend until smooth, then set aside.

Season ground chicken with salt and pepper. In a large skillet, slowly cook meat with 1 teaspoon EVOO over low heat, about 15 minutes.

While chicken cooks, in a medium skillet, sauté onion in remaining teaspoon EVOO over medium-high heat. As onion becomes translucent, add celery and red peppers, stirring well. When all vegetables are tender, stir in the last 3 cups of frozen corn.

Once the chicken is fully cooked, add vegetables to the pan, tossing ingredients for 2-3 minutes. Next, transfer meat and veggies to a large saucepot, then pour over with pureed corn. Stirring constantly over medium heat, add turkey bacon, remaining cup of milk, chilli powder, garlic, and cheddar cheese. Stir until cheese is melted, then cover and reduce the flame to low. Allow soup to simmer for 20 minutes, then ladle and serve.