Slice the kernels off the ears of corn. Set aside
Heat a large skillet over medim heat. Add the bacon and fry on both sides until crisp, 6-8 minutes. Transfer to a paper towel-lined plate to cool. Drain off all but about 1 Tablespoon of bacon fat from the skillet and return the skillet to medium heat.
To the hot skillet, add the corn kernels and leave them without stirring, until they start to sizzle, about 2 minutes. Continue cooking the corn, stirring occasionally, until it is cooked through and most corn kernels have started to brown in spots (this can take another 6 to 8 minutes). Transfer corn to a large bowl. Refrigerate until cool, about 30 minutes.
Just before serving, combine the corn, red pepper, avocado, cilantro, and lime juice. Crumble the cooked bacon over top and toss gently to combine. Season with salt and pepper, to taste. Serve immediatelyl