Reduce heat to medium-low, add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic and jalapeño and sauté until fragrant, about 1 minute. Add sherry and cook until evaporated, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add half and half and bring to a boil. Add potatoes, bay leaf, thyme, corn pulp and cream cheese; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and return to simmer for 5 minutes. Add shrimp and simmer until shrimp are opaque and just cooked through, 3-5 minutes. Discard bay leaf. Season with salt and pepper to taste. Ladle into serving bowls, sprinkle each bowl with some scallions, reserved bacon and a couple of jalapeño slices.