Remember: blanch, shock and freeze sweet summer corn in gallon baggies for sweet corn into the winter.
Scoop the flesh from 1 avocado into a food processor and add the juice of a half lime (about 1 tbsp.). Slice the remaining avocado and douse with the juice of another half lime. Set aside.
Core the tomatoes; slice and discard the small slices from the top and bottom.
Add the yogurt, jalapeño brine and a little salt to the processor with the avocado; process the sauce until smooth. Transfer to a bowl; stir in the chopped pickled jalapeños and the herbs.
Invert a small bowl inside a large bowl. Place 1 ear of corn upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl); repeat with the remaining ears of corn. Remove the small bowl. Add the flour and baking powder to the kernels and toss to coat. Stir in the eggs, cheddar, cream cheese, scallions, cilantro, jalapeños, garlic, spices and the lime zest. Season the batter with salt and pepper.
In a large skillet, heat a drizzle of oil over medium high. Add the bacon and cook, stirring often, until crispy, about 6 minutes. Transfer to a paper towel and let cool. Mix the bacon into the batter, then form into twelve 2 1/2-inch-diameter fritters. Add enough oil to the drippings in the skillet to just cover the bottom, about 1/4 cup. When it begins to ripple, add 6 fritters to the skillet. Fry until golden brown and cooked through, about 3 minutes per side. Transfer to a rack set inside a rimmed baking sheet or to paper towels to drain. Repeat with the remaining fritters. Douse each batch with the juice from a lime half (1 tbsp. for each batch).
On 4 plates, shingle or stack 3 fritters layered with slices of tomato and avocado. Top with a line of sauce or spread the sauce under the fritters, if you prefer.