Cook the bacon in a large stockpot over medium heat until it begins to crisp, 6 to 8 minutes. Spoon off all but 1 tablespoon of the drippings.
Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender.
Stir in the corn, milk, and ½ teaspoon salt and cook until heated through.