In a 4-5-quart saucepan, cook chopped bacon over medium heat until golden and crisp. Scoop onto a paper-lined plate and discard all bacon grease except a very thin coating. Add onion and cook 5-7 minutes until translucent. Stir in garlic, paprika, and red pepper and cook, stirring, for 1-2 minutes.

Stir in the corn, broth, and milk. Bring soup to a boil and then reduce heat and simmer 15 minutes. Transfer half of soup to a blender (don't overfill blender) and puree until mostly smooth. Return to the pot and add 1/2 tsp salt and 1/2 tsp pepper. taste and add more if needed. Serve warm topped with green onions and bacon.