1. In 12 inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
2. Spray 3-4 quart slow cooker with cooking spray. In cooker mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon.
3. Cover, cook on high heat setting for 2-2 1/2 hours.
4. Stir in cream cheese. Cook on high setting 10 minutes longer. Stir well, Sprinkle with remaining bacon. Corn can be kept warm on low setting up to 1 hour.