Melt the butter in a large saucepan over medium-high. Add in the onions, minced jalapeno, and sauté for about 5 minutes. Add the garlic and cook for 1 more minute. Add the flour, cumin, chili powder, stir and cook for 1-2 minutes. Add the chicken stock and whisk until smooth and all clumps are gone. Then, bring to a boil.
Add in the corn, sugar, and salt. Once it starts boiling again, reduce the heat to low and simmer for 10 minutes. Stir in the almond milk and cilantro.
Serve the soup and garnish with bacon, white Mexican cheese, and jalapeno slices.