Add bacon to large pot and cook over medium-high heat 3 to 4 minutes or until slightly browned, stirring occasionally.

Add onion and cook 5 minutes or until softened, stirring occasionally.

Add potatoes, Rotel, broth and salt and pepper and heat to boiling over medium-high heat. Reduce heat to medium-low and add ham bone, if using. Cook 8 minutes or until potatoes begin to soften, stirring occasionally.

Carefully remove and discard ham bone, if using.

Stir in corn and chopped ham and continue cooking over medium-low 5 more minutes or until potatoes are tender.

In small bowl, whisk together milk and flour. Slowly stir milk mixture into soup. Heat soup to boiling over medium-high heat, then reduce heat to medium-low. Cook 2 to 3 minutes or until soup has thickened.

Remove soup from heat and stir in lemon juice and cheese.

Serve soup garnished with chives.