Preheat oven to 350 degrees.
Spread corn on a large pan and roast in preheated oven 10 minutes. Remove from oven and set aside.
In a medium saucepan, combine 1 c. half & half, kosher salt, cayenne and white pepper and bring to a simmer.
In a blender, combine the other 1 c. half & half, sugar, cornstarch, and half the corn and puree until smooth.
Add mixture from blender to simmering cream mixture on the stove top. Continue to cook 15 minutes, stirring frequently.
In a large saute pan, combine butter, leek, poblanos and bacon and saute until bacon is cooked through.
Add remaining corn and mixture from saucepan and stir to combine.