Prepare the corn: If using fresh corn, cook it lightly (steaming or grilling works well) until tender-crisp. If using frozen, thaw completely. Drain canned corn thoroughly. Set aside to cool slightly.

Prepare the mix-ins: In a large mixing bowl, combine the cooled corn, diced red bell pepper, diced red onion, shredded Monterey Jack cheese, and crumbled bacon.

Whisk together the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, grated Parmesan cheese, lime juice, chili powder, garlic powder, cayenne pepper, salt, and black pepper until completely smooth and emulsified.

Combine and mix: Pour the prepared dressing over the corn mixture. Gently fold all ingredients together until everything is evenly coated with the creamy dressing. Avoid over-mixing to keep the vegetables crisp.

Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours (preferably 4 hours) to allow the flavors to meld together. This resting time is crucial for the best 'crack' flavor.

Serve: Taste the salad before serving and adjust salt or heat if necessary. Serve chilled or at cool room temperature.