Scrape kernels from cobs using small sharp knife or spoon. Place half of the
corn kernels in blender with 1/2 of the tomatoes, 6 cups of broth, and oregano.
Puree until smooth. Set aside.
In a large saucepan over medium heat, cook bacon, turning once until brown and
crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set
aside. Add onion and leeks to bacon fat in saucepan and cook, stirring
frequently until onion is soft and translucent. Add garlic, cumin, and peppers
and stir for another minute.
Add tomato-corn puree to saucepan with remaining 6 cups of broth. Bring to a low
boil and add remaining whole corn kernels. Simmer over medium-low heat until
thickened, about 30 minutes. Stir occasionally and remove any foam as it
develops with a large flat metal spoon. Season with salt and pepper.
Mix in half of the cilantro and cream, and heat through.
To serve, garnished with crumbled bacon, remaining cilantro, and mascarpone and
chopped tomatoes. Serve with tortilla chips