Place the bacon in a large skillet. Set the skillet over medium-high heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving ⅓ cup of the fat in the skillet.
Using a sharp knife, slice the kernels off the cobs and place in a large bowl. Using the dull side of the knife, press any remaining juice out of the cobs and add to the bowl.
Heat the same skillet over medium heat. Add the corn and cook, stirring often, until creamy, about 30 minutes (add water 1 tablespoon at a time to deglaze the pan if it starts to stick). Stir in half of the bacon, half of the green onions. Season with salt, and pepper to taste.
Top with the remaining bacon and green onions. Serve warm.
