Begin by finely chopping the yellow onion, bell pepper, and celery. Slice the green onions and parsley for garnish, and mince the garlic. Remove the corn kernels from the cobs, and chop the bacon into small pieces. Season the shrimp with your Cajun seasoning blend.

In a large Dutch oven, cook the chopped bacon over medium heat until crispy and golden-brown, about 8-10 minutes. Transfer to a paper towel-lined plate, leaving 1 tablespoon of drippings in the pot.

Add the finely chopped onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic in the last minute.

Pour in the sherry cooking wine, stirring to deglaze the pot. Allow to simmer for about 2-3 minutes until reduced.

Add the butter, melting it fully before adding the all-purpose flour. Stir continuously for about 5 minutes until the roux is light golden.

Gradually whisk in shrimp stock and water to achieve desired consistency. Stir in half of the parsley and green onions. Bring to a boil and then reduce heat to simmer uncovered for 20 minutes.

Add the seasoned shrimp and fresh corn kernels to the pot, followed by heavy cream. Simmer for an additional 5 minutes, or until the shrimp turn pink and opaque.

Taste for seasoning, adjusting if necessary. Ladle bisque into warm bowls, garnishing with reserved parsley and green onions. Serve hot.