Preheat oven to 425 degrees Fahrenheit. Arrange cauliflower pieces on a baking sheet and drizzle with olive oil or bacon grease. Lightly salt and pepper.
Roast cauliflower in oven for 25 minutes. Remove from oven and let sit on baking sheet until needed. Don’t worry if they aren’t super tender at this point, they will cook more in the soup.
Melt butter in a pot over medium heat. Add onions, carrots, jalapeno, and garlic and cook until softened, approximately 8 to 10 minutes.
Add cream, chicken stock, and Mexican oregano. Bring to a rapid simmer.
Add roasted cauliflower. Cover and simmer for 10 minutes. Remove from heat.
Blend to desired consistency. I used a stick blender, but you can also blend in batches using a countertop blender. I prefer a little texture here as opposed to a super smooth consistency.
Add in corn and pepper jack cheese and stir until the cheese has melted.The soup will be pretty thick at this point. If you’re happy with the consistency, proceed to the next step. If you want to thin it out a bit, gradually add more chicken stock until you’ve reached your preferred consistency.
Add salt and white pepper, starting with ½ teaspoon or less of each. Stir and taste. Increase amounts of salt and/or pepper if necessary.
Garnish with bacon crumbles, scallions, and hot sauce. Dig in!