First, remove the kernels from the corn and save the husks. Then, add the bone broth to a pot with the corn husks, 2 cups of water and simmer, covered for 20 minutes.

Secondly, in a large dutch oven, add the bacon and render the fat on med low until crispy. About 10 minutes. Then, remove the bacon from the pan.

Sauté the shallot, celery, carrot and onion in the bacon fat on medium for 7-9 minutes or until slightly browned. Then, add in corn, potatoes and seasonings.

Add in the corn bone broth. Then, simmer soup for 30 minutes.

Blend 2/3 of the soup with the mascarpone.

Add back into the pot with the heavy cream, as much salt as needed and poblanos. Simmer for 5 minutes. Then, add in the cheese and mix well.

If you want it thicker at this point, add a slurry (1-2 tbsp cornstarch mixed with hot water or milk).

Then, add in scallions and cilantro.

Cut the tops off the bread bowls, remove the insides. Then, add some olive oil and cheese. Bake at 350F for 10 minutes.

Lastly, serve soup and top with scallions, cilantro, cheese, corn and bacon.