Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. 

Dice potatoes into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Drain and rinse corn. Zest and quarter lime.

Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (you'll use the rest later), salt and pepper.

Place chicken on one side of a lightly oiled baking sheet. Arrange bacon* in a single layer on empty side of sheet. Roast on top rack until chicken is browned and cooked through and bacon is crispy, 15-20 minutes. (For 4 servings, divide chicken and bacon between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

Transfer chicken to a cutting board and bacon to a paper-towel-lined plate. TIP: For perfect timing, start Step 3 when chicken and bacon have about 10 minutes remaining.

While chicken and bacon roast, place potatoes in a medium microwave-safe bowl; cover with plastic wrap. Microwave until fork-tender, 3-5 minutes.

Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring frequently, until fragrant, 1 minute.

Add another drizzle of oil, corn, garlic powder, remaining Fry Seasoning, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cook, stirring often, until corn is slightly charred, 3-4 minutes.

Reduce heat to medium low. Whisk in cream cheese, stock concentrate, and 1 cup water (2 cups for 4). Cook, stirring constantly, until cream cheese is combined and mixture has thickened, 2-3 minutes.

Once bacon is cool enough to handle, roughly chop.

Stir lime zest, potatoes, and bacon into pot. Taste and season with salt and pepper. TIP: If chowder seems too thick, add water 1 TBSP at a time until it reaches desired consistency.

Thinly slice chicken crosswise.

Divide chowder between shallow bowls. Top with chicken, scallion greens, and a squeeze of lime juice. Serve.