Fiesta Corn and Pasta Symphony

In a large pot, bring water and 2 teaspoons of salt to a rolling boil. Add the fettuccine and cook according to the pasta packaging's instructions until al dente. Once cooked, reserve 1 cup of the pasta water and then drain the remaining water, set the pasta aside.

Lay the slices of smoked bacon flat in a large pan and cook them at 375°F until they turn crispy. Once cooked, remove from pan, allow it to cool, then crumble the bacon. Keep about 2 tablespoons of the bacon oil in the pan.

With the same pan turned up to 400°F, add the thawed corn to roast it until some of the kernels become golden - takes about 5 minutes. Following this, add the chopped green onions, chili powder, ground black pepper, and a teaspoon of sea salt. Stir and let these cook for about 2 minutes. Add in the black beans and cherry tomatoes and leave this to simmer until tomatoes have slightly softened.

Combine the sour cream and mayonnaise, and stir into the corn mix until it gets a creamy texture. Gradually introduce this sauce combination to the pot of drained pasta.

Complete the mixture with your final touches: Fold in the chopped cilantro, crumbled queso fresco cheese, and freshly squeezed lime juice until evenly spread throughout. Season the dish as desired. If it appears too thick, add some of your reserved pasta water in small increments to find your preferred consistency.