Turn on the Saute mode and select High, once Hot, add the bacon slices. Cook them in batches until crisp and nicely browned. Set the bacon aside on paper towels to drain.
Discard bacon grease, leaving in 1-2 tablespoons and add the onion, cook until soft, for about 2-3 minutes. Next, add the garlic and the aromatics - thyme, oregano, paprika, cajun seasoning, and cayenne pepper. Stir and cook for 30 seconds.
Add the potatoes, corn, broth, stir, and season with salt and pepper, to taste. Dice the bacon and add half of it to the pot. Stir to combine.
Close and secure the lid and the valve should point to sealing.
Select manual setting or on some pots Pressure Cook and adjust the pressure to high, and set time for 10 minutes. When finished cooking, do a 5-minute Natural release, and after that quick-release the remaining pressure.
In a small bowl, whisk together heavy cream and flour until smooth.
Select Saute again, bring soup to a simmer, and stir in the heavy cream mixture, stirring frequently, until slightly thickened about 5 minutes. If the mixture is too thick, add more broth, little by little.
Use an immersion blender to blend the soup, leave in some potato chunks intact.
Taste and adjust for salt and pepper.
Serve the soup garnished with the remaining bacon and chopped green onions.