Bring stock, bay leaves and cinnamon to the boil in a large saucepan. Add couscous and simmer covered for 10 minutes until tender.
Whisk yoghurt, cornflour and egg until smooth, then whisk a ladleful of hot stock into the yoghurt mixture until combined. Slowly whisk yoghurt mixture into the remaining stock and continue cooking, stirring until thickened and just beginning to boil.
Meanwhile, cook corn, bacon and onion in a dry frypan over medium heat for 5 minutes until golden.
Ladle soup into bowls, top with corn and bacon mixture and scatter with coriander. Serve immediately.
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