Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. 

Dice potatoes into 1⁄4-inch pieces. Thinly slice scallion, separating the whites from the greens. Zest and quarter lime. Drain and rinse corn.

Pat chicken* dry with paper towels and season all over with half the fry seasoning, salt and pepper.

Place chicken on one side of a lightly oiled baking sheet. Arrange bacon in a single layer on other side of baking sheet. Roast on top rack until chicken is browned and cooked through and bacon is crispy, 15-20 minutes. Transfer to a cutting board when finished and once cooled, slice chicken crosswise and roughly chop bacon.

Place potatoes in a medium, microwave-safe bowl and cover with plastic wrap. Microwave for 3-5 minutes, until potatoes are tender.

Once chicken and bacon have 10 minutes remaining, heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Add another drizzle of oil, corn, remaining fry seasoning, garlic powder, 1/2 tsp of sugar (1 tsp for 4), salt and pepper; cook, until corn is slightly charred, 3-4 minutes.

Lower heat to medium low and add cream cheese, stock concentrate, bacon, and 1 cup water (2 cups for 4). Cook mixture and stir continously, until cream cheese has disolved and mixture has thickened, 2-3 minutes. Add lime zest, potatoes and bacon; stir to combine. Taste and season with salt and pepper. (Add splashes of water to loosen the stew if it is too creamy for your liking!)

Evenly divide creamy corn and bacon between shallow bowls. Top with chicken, scallion greens, and a squeeze of lime and serve.