Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Zest lime and cut in half. Remove the husk from corn, and using a sharp knife on a stable surface, carefully shave the kernels off the cob. Stem and roughly chop cilantro. Thinly slice green onions. Remove stem, membrane, and seeds and mince jalapeño flesh.

Place bacon slices on prepared baking sheet, avoiding overlap. Bake for 15-18 minutes, or until desired crispiness is achieved. Remove from the oven and place bacon slices on a paper towel-lined plate to soak up grease.

While the bacon is cooking, make the batter. In a clean mixing bowl, combine flour, cheddar cheese, corn, baking powder, liquid egg, jalapeño to taste (if you're averse to heat, only use ⅔ or less), green onion, and a pinch of salt and pepper. Stir together until incorporated.

In a clean mixing bowl, combine the sour cream, juice of the lime (to taste) and half the lime zest to taste, ½ the cilantro (reserving a bit for garnish), and a pinch of salt and pepper. Stir until incorporated. Place crema in refrigerator to chill before serving.

Warm 2 tsp. olive oil in a large pan over medium heat. Using a spoon or measuring cup, ladle one-sixth of the batter into the hot sauté pan and cook for 4-5 minutes on each side, or until golden brown, crisp, and firm. Repeat process for remaining fritters, adding more oil 1 tsp. at a time as needed, to make 6 fritters total.

Place 3 fritters on a plate. Lay 3 pieces of bacon next to the fritters. Top fritters with the cilantro-lime crema and garnish with remaining cilantro.