Set a skillet over medium heat and use kitchen scissors to cut the bacon right into the skillet in bite size pieces. Cook 5 to 7 minutes, stirring occasionally. Remove from pan and put on a plate lined with paper towels and set aside.

Put the corn, poblano peppers, red bell pepper, and thick red onion slices on a tray. Brush all sides with 3 Tbsps of the olive oil and sprinkle with kosher salt and pepper.

In a small bowl add the remaining 1 Tbsp olive oil, lime juice, sugar, and more kosher salt and pepper. Stir until evenly mixed and set aside.

Preheat the grill to medium high. Put the corn, poblano peppers, red bell pepper, and onion slices on the grill for 10 to 12 minutes, turning a few times throughout.

Let them cool slightly and cut the kernels off the corn, remove the seeds and stems from the peppers and dice, and dice the onion. Put into a large bowl and add the bacon, cilantro, and lime dressing. Stir until evenly mixed. Taste for seasoning and add more kosher salt or pepper if needed.

Serve at room temp or chilled.