Fire up grill to medium high heat and roast the corn, pepper, and potatoes. Slice the corn of the cob when ready and remove skin from pepper and dice. Set potatoes, corn and pepper aside.
In large soup pot over medium heat, add bacon and stir for about 10 minutes until crispy. Drain excess fat. Add green onions and stir for about 2 minutes.
Reduce heat and stir in remaining ingredients. Adjust salt and pepper to your preference and cook over low heat about 20 minutes, allowing the flavors to meld. Garnish with additional red pepper flakes and/or green onions if desired.