In a large pot, add the butter and melt over medium high heat. Add the Diced Onions and cook for 3-4 minutes, until softened. Add in the garlic cloves and chipotles and cook for an additional minute or so. Season with salt and pepper.
Add the milk (add 1/2 cup less and monitor as it cooks, adding more if needed), chicken stock, pasta, and some kosher salt to the pot, stirring often as it comes to a boil (about 4-5 minutes). Reduce the heat to a simmer and cook for about 15 minutes. Stir often. Add additional milk if needed, but the goal is to have about 90% of the liquid to have evaporated out when the pasta is finished for a creamy sauce that will thicken as it stands.
When 5 minutes are left, fold in the Corn and chopped Bacon (reserve a little of both to add on top for garnish).
When pasta is finished, remove from the heat and stir in the parmesan cheese. Taste and season with more kosher salt and pepper as needed.
Serve with a touch of Parsley, chopped Bacon, and Corn on top. Add more black pepper and parmesan as needed.

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