On medium-high grill, roast ears of corn in shucks on grill until outside is charred. Once done and cooled, shuck ears of corn taking care to remove as much of the silk as possible. Cut corn off cob, break up clumps of corn to separate. Save corn cobs for stock preparation.
Create chicken/corn cob stock by placing corn cobs in pan with 1 ½ quarts of chicken stock, 2 bay leaves and reduce down for about 1 to 2 hours.
When ready to prepare chowder, in a separate pan, add butter, bacon, onion, garlic, and celery and cook until veggies are clear. Add ¼ flour to mixture to create a roux. Stir. Add stock to mixture (remove corn cobs). Let come to boil.
To stock/bacon mixture, add corn, green chilies, cream and season with salt & pepper. Allow to simmer for a little longer.
Serve with crispy tortilla strips.