1. Chop up the main ingredients: drain the corn, cook and chop the bacon, dice the avocados, chop the jalapeños, chop the cilantro, and chop the green onions. Toss all these chopped ingredients into a large bowl.
2. For the dressing, combine 1/2 cup Greek yogurt, 1/2 cup mayo, the juice of 1 lime, and salt and pepper to taste.
3. Pour the dressing over the salad ingredients in the bowl and toss everything together until well combined.
4. Chill the salad before serving. It stays delicious in the fridge for up to 3 days.
