Esquites Corn Chowder

Ingredients

• 4 oz. thick-cut bacon, cut into 1/2" pieces
• 4 ears of corn, kernels removed (about 3 1/2 c.), cobs reserved
• 1 tbsp. kosher salt, divided
• 1 tsp. ground epazote (optional)
• 1 medium onion, chopped
• 2 jalapeños, seeded and chopped, divided
• 2 cloves garlic, finely chopped, divided
• 1 large russet potato (about 13 oz.), peeled and chopped into 1/2" pieces
• 4 c. low-sodium vegetable broth
• 1 tsp. chili powder, plus more for serving
• 0.5 c. heavy cream
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. fresh lime juice
• 2 tbsp. Mexican crema or sour cream
• 1 tbsp. mayonnaise
• 0.75 c. cotija cheese or queso fresco, crumbled

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