In a large stockpot, heat olive oil over medium heat. Add diced onion and sauté for 5-10 minutes or until softened. Add garlic, and stir for 1-2 minutes.

Add potatoes, broth, chilis, corn, bacon, spices, and salt and pepper to the pot, and stir. Bring to a boil over high heat, then turn down to medium low to simmer for 15-20 minutes, stirring occasionally, or until the potatoes are cooked through.

Whisk in the corn starch, and bring to a low boil and let the soup thicken up.

Once thickened, add half and half milk, and let it come back to a simmer. Simmer for another 10-15 minutes, and stir in cilantro, and lime before serving.

Top with sour cream, shredded cheese, diced green onions, chips, whatever sounds good!