In a medium pan fry the bacon until crispy. Remove bacon and drain on a paper towel.
In the pan with the bacon fat, add the onion, red pepper, corn, and garlic. Fry until the onion is soft and the corn is charred.
Add the corn mixture to a crock pot. Add the broth, potatoes, and southwest seasoning. Cook on high 3 hours.
When potatoes are soft, blend half the soup with an immersion blender or in regular blender. Or use a potato masher and mash until creamy.
Add drained and rinsed black beans and chopped green chilies. Stir. Garnish with bacon crumbles, tortilla strips, jalapenos, or cilantro, cheese, or sliced green onions.