Heat a saute pan over medium heat. Add the strips of bacon and cook until they are good and crispy. Remove the bacon with a slotted spoon, keeping the bacon fat in the saute pan. Roughly chop the bacon once it's cooled.

With the pan still on medium heat, add the corn kernels and the sliced jalapeno. Cook for 5-7 minutes until the corn is cooked through and begins to brown in a few spots. Add the chili powder, remove from the heat, and season with salt and pepper.

While the corn is cooking, prepare the quacamole by cutting the avocados in half, removing the pit, and scooping out the avocado meat into rough chunks into a medium bowl. Add the minced jalapeno, onion, cilantro, and lime juice. Mix until it's the consistency you're looking for. Add salt and more lime juice to taste. 

To assemble, transfer the guacamole to your serving dish and add the corn, bacon, and queso fresco. I like to keep my components separate, but you're more than welcome to mix them or mix everything all together. Serve with more chopped cilantro and tortilla chips. Enjoy!