Render the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.

Sauté the Vegetables: Add the diced onion, celery, and bell pepper to the pot and cook in the bacon fat over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Build the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the shredded chicken, corn kernels, diced potato, thyme, and smoked paprika. Season with salt and pepper to taste.

Simmer and Thicken: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.

Partial Purée (Optional): For a creamier texture, use an immersion blender to partially purée about 1-2 cups of the chowder directly in the pot. Be careful not to over-blend, as this can make the chowder too thick. Alternatively, you can carefully transfer a portion of the chowder to a regular blender, blend until smooth, and then return it to the pot.

Finish with Cream: Stir in the heavy cream and cooked bacon. Heat gently over low heat, being careful not to boil.

Serve: Ladle the chowder into bowls and garnish with fresh chives. Serve hot with a dash of hot sauce, if desired.