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In a small bowl, whisk maple syrup, lime juice, lime zest, and hot sauce until well mixed. Set aside. Heat a large (11-inch or bigger) high walled skillet on medium-high for 3 minutes. Add 2 tablespoons grapeseed oil, heat, and sprinkle with corn kernels and poblano pieces, paprika, garlic salt, lemon pepper, and cumin. Stir corn and poblanos every 2-minutes until corn is slightly roasted and brown, about 6-minutes total. Pour roasted corn and poblanos into a large salad bowl. Meanwhile, in a separate skillet or wait and use the same skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 4-5 minutes longer or until bacon is browned, stirring occasionally. Add bacon and onions (I included the bacon fat), sweet red peppers, and cilantro to the corn mixture; stir well. Pour maple lime vinaigrette over roasted corn salad and mix well. Serve at room temperature or chilled.
Optional: Line salad bowl with lettuce leaves.
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Maple wood — sweet, mild smoke for bacon, ham, poultry
Foundational understanding of the four elements of good cooking
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta