Cook the bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 minutes. Once done, remove it from the pot and set aside, leaving 1 tablespoon of grease for flavor.

Sauté the veggies: Add the chopped yellow onion to the same pot and cook for 5 minutes until fragrant. Then, add the garlic and season generously with kosher salt and black pepper. Stir in the salted butter and flour, cooking for an additional minute.

Simmer the sweet potatoes: Pour in the broth and then stir in the chopped sweet potatoes. Partially cover and let simmer on medium heat for 15-20 minutes, until the sweet potatoes are very soft.

Blend it all together: Stir in the milk, chopped chipotle in adobo, chili powder, smoked paprika, Greek yogurt or sour cream, and shredded cheddar cheese. Continue cooking for 5-10 minutes until melted and creamy, then stir in chopped cilantro.

Serve and enjoy: Ladle the chowder into bowls, and top with yogurt, extra cheese, cilantro, green onions, and bacon.