Remove the husks and silk from 6 ears of corn. Boil the ears for about 3 minutes, or grill or sauté them until just tender, then cool completely and cut the kernels from the cobs. If using canned corn, replace the fresh corn with two 15- to 15 1/4-ounce cans of whole-kernel corn and drain them thoroughly.

Cook the chopped bacon in a skillet over medium heat for 8 to 10 minutes, turning and stirring as needed, until browned and crisp. Transfer it to paper towels to drain, and reserve 1 tablespoon of the bacon fat if you plan to sauté the corn.

For extra flavor, sauté the cooled corn in the reserved bacon fat for 3 to 5 minutes, just until the kernels are lightly caramelized. Allow the corn to cool fully before adding it to the creamy dressing.

In a large bowl, whisk together the mayonnaise, sour cream, lime juice or cider vinegar, salt, and black pepper. Mix until the dressing is smooth and evenly seasoned.

Add the cooled corn, crisp bacon, finely chopped red onion, and bell pepper to the bowl. Fold gently with a spatula until every ingredient is coated without crushing the vegetables.

Stir in the chopped parsley, chives, or cilantro if using. Cover the bowl and refrigerate the salad for at least 30 minutes and up to 2 hours before serving so the flavors can blend.