Bring a large pot of well-salted water to boil.
While water is coming to a boil, heat a large skillet over medium heat. Add chopped bacon and cook until crisp, 6 to 8 minutes.
Transfer cooked bacon to a paper towel-lined plate to cool. Drain off all but a thin layer of bacon grease from the skillet.
Add corn to heated bacon grease and saute until heated through, 2 to 3 minutes. If you’d like to get a bit of a char on the corn, keep cooking it until it turns golden brown in spots. Set aside.
By now the water should be boiling, so add spaghetti. Boil according to package directions. (Set a timer so that the pasta is al dente - tender but not overcooked.)
While pasta cooks, in a large mixing bowl whisk together eggs, egg yolks, cotija cheese, and Tajin.
Drain pasta, reserving about 1 cup of pasta water.
Working quickly, add hot pasta to bowl with the egg mixture. Use tongs to toss the pasta in the eggs about 20 to 30 times. Let pasta rest for a minute and then toss again. If the sauce seems dry, add a small amount of the pasta water, tossing well again.
When the pasta is saucy and creamy, fold in corn and bacon, reserving a small amount if you'd like to use it as garnish.
Taste pasta and season with salt and pepper.
Divide pasta between bowls and top with any of the reserved corn, bacon, and / or cheese. Garnish with lime wedge. Sprinkle with some extra Tajin if you’d like. Serve immediately.