Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and evenly place 8 slices of the bacon on the baking sheet. Bake until bacon is crisp. Remove bacon to a paper towel lined plate and set aside.
In a soup pot over medium heat, add the remaining two slices of bacon and cook until crisp. Remove the bacon to the paper towel lined plate.
Crumble all 10 slices of the cooked bacon and use it as a topping for the soup.
Chop the onion and add the onion to the pot with the bacon fat. Cook until the onion is starting to soften.
While onion is cooking, peel and chop the potatoes.
To the softened onion in the pot, add the creamed corn, salt, chile powder, smoked paprika, pepper, chipotle salsa and vegetable broth. Bring to a simmer and scrape any browned bits off the bottom of the pan.
Stir in the chopped potatoes. Cover the pot and simmer for about 25 minutes, or until all the potatoes are easily pierced with a fork.
Remove the pot from the heat. Stir in the 1/2 cup of sour cream.
Use an immersion blender to puree the soup.
Return the soup to the stove and heat until warmed through.
Top each bowl of soup with cooked and crumbled bacon, shredded cheddar cheese, more chipotle salsa and sour cream.