To a medium skillet oven medium heat, add the diced thick cut bacon and cook for 12-16 minutes or until crispy. Be sure to stir often to ensure that the bacon is cooking evenly and not burning.

Using a slotted spoon, remove the cooked bacon pieces and place them onto a paper towel-lined plate to allow all the excess fat to drain from the bacon. Set aside.

To a large mixing bowl, add the yellow corn, ¼ cup sliced green onions, finely diced jalapeno pepper, and finely shredded sharp cheddar cheese. Set aside.

To a small mixing bowl, stir together the mayonnaise, sour cream, fresh lime juice, ranch seasoning mix, salt, and black pepper until thick and smooth.

Add the ranch dressing to the bowl of corn and stir to fully combine all the ingredients and coat them evenly in the ranch dressing mix.

Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to blend and the salad to chill completely before serving. You may want to give it a stir after refrigeration to make sure all the ingredients are well distributed.

Garnish with the remaining 1 tablespoon sliced green onions and serve.