Add bacon to a large skillet, turn on the heat to medium and cook, stirring as needed, until fat is rendered and the bacon is just crisp but still a little soft. Remove bacon, set aside, and pour off all but two tablespoons of the drippings. If there aren’t enough drippings to make two tablespoons, add a little oil or butter.

Add the onion and bell pepper to skillet and cook, stirring often until softened, about six to eight minutes. Add the garlic and continue to cook until garlic is fragrant, about a minute longer. Add the corn and heat through. In the meantime, run the back or your knife across the cobs, “milking” them of any of the juices. Add that corn milk to the pan.

Add cream and Cajun seasoning and simmer, stirring occasionally, until the cream thickens and coats the corn, two to three minutes. Add salt and pepper to taste. Toss in the chives and/or parsley or thinly sliced green onion. Serve warm.