Preheat the oven to 400 degrees F. Lay the bacon strips out on a roasting pan with a rack and shallow tray below. (The kind that comes with an oven.)
Bake the bacon for 15-20 minutes, until almost crisp. Using tongs, flip the bacon strips and cook another 5 minutes, if needed, until cooked through and red in color. Remove from the oven and place on a paper towel to dry. Once cooled, the bacon should be firm and crisp, not flimsy.
For the Corn Salsa:
Crumble or chop the bacon. Heat a large skillet over medium-high heat. Add the butter to the skillet. Sear the fresh corn for approximately 1 minute, just long enough to add color and sweetness, but not cook through.
Remove the corn, then repeat with the red bell peppers. Add the corn, peppers, green onion and cilantro to a bowl. Toss with the crumbled bacon, lime juice, and hot sauce. Then salt and pepper to taste. Serve as a corn salad, with chips, or as a steak topper.
Notes
Want to CANDY the Bacon? Rub it down with 1 cup brown sugar and 1 tablespoon crushed red pepper before baking.