Coat the bottom of a large, heavy-bottomed stockpot with a light film of oil or cooking spray; heat over medium heat. Add the pancetta and cook, stirring occasionally, until browned all over, 3 to 4 minutes.
Add the onion, potatoes, and chiles. Let these cook, stirring once or twice, until the onion becomes soft and translucent, about 5 minutes.
Add the corn, stock, salt, and a pinch of pepper. Cover and let it simmer, but not boil, for 20 minutes.
Uncover and reduce the heat so that the liquid is no longer bubbling. Slowly stir in the half-and-half and let it cook over very low heat for 5 to 7 minutes to let the flavors meld.
If the chiles make this soup too hot for you, add a drizzle of honey over your bowl. Reprinted from Back to the Kitchen by Freddie Prinze Jr. Copyright (c) 2016 by Freddie Prinze Jr. By permission of Rodale Books. Available wherever books are sold.