In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 6 minutes. Once done, transfer the bacon onto a plate lined with paper towels. Set aside the bacon and reserve about 1 tablespoon of the bacon grease in the pot.

Add the butter to the pot and melt it. Keep 1/4 cup of the green onion tops for garnishing later. Toss in the remaining green onions and celery, cooking for about 3 minutes until softened. Stir in the minced garlic, salt, and pepper. Cook for another 30 seconds until the garlic releases its aroma.

Sprinkle the flour over the vegetable mixture, stirring continuously for 1 minute. Gradually pour in the milk, starting with small amounts to dissolve any lumps. Once smooth, add the remaining milk, corn kernels, cream-style corn, and cayenne pepper. Stir well and bring to a gentle boil. Let it simmer and thicken for about 5 minutes.

Add the shrimp and cook for another 3 minutes or until they turn pink and are fully cooked through. Remove the pot from heat, and stir in the thyme and half-and-half. Taste and adjust seasoning if needed.

Serve warm, topping each bowl with crispy bacon, reserved green onions, and a splash of hot sauce if you like a bit of heat.