In the cast iron skillet on medium high, cook the bacon about 8 minutes or until crispy. Remove from the pan and allow to cool.
Remove any bits that have stuck to the pan and add the tablespoon of olive oil. Add the corn, salt, pepper, and cook until it starts to darken and becomes fragrant, about 6-8 minutes. Remove from the pan and allow to cool.
Combine all of the dressing ingredients together and mix. Set aside until ready to assemble the salad.
Mix the cucumber, avocado, corn, bacon, onion, cilantro, and tomatoes together. Toss with the dressing and serve.