Before starting, wash and dry all produce. Cut bacon into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon and 2 tbsp (4 tbsp) water. Cook, flipping occasionally, until crispy, 6-10 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.

Meanwhile, quarter eggs, then season with salt and pepper.Halve tomatoes. Thinly slice green onions. Zest lime. Add sour cream, chipotle sauce, lime zest and 1 tbsp (2 tbsp) water to a small bowl, then stir to combine. Set aside.

Drain 2 tbsp (4 tbsp) bacon fat into a large bowl, then set aside.Discard any remaining bacon fat in the pan. Heat the same pan over medium-high heat.Add corn. Cook, stirring occasionally, until golden-brown, 5-6 min.Season with salt and pepper.

Juice lime into the large bowl with bacon fat. Whisk to combine. Season with salt and pepper.Add spring mix, green onions, tomatoes and corn to the large bowl with dressing. Toss to combine.

Divide salad between plates. Top with bacon and eggs. Sprinkle with cheese.Drizzle with chipotle crema.