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Heat a large pot over medium heat and cook bacon until crispy. Remove to a paper towel-lined plate, keeping grease in the pot.
Add onions, chicken, red bell pepper, poblano pepper, celery, salt, pepper, and garlic powder and cook until vegetables are softened, about 8 minutes.
Add flour and cook, stirring constantly, for 2-3 minutes.
Slowly add broth while stirring. Add corn. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally.
Reduce heat to low and stir in milk, bacon, and cilantro. Leave on low heat to warm through if needed.