In a large Dutch oven or heavy bottom wok, cook the Bacon (6 slice) over low heat. Once the bacon is done, set it aside on a plate lined with a paper towel to cool. Once cooled, chop or crumble the bacon. Reserve the fat in the pan.
Add the Butter (to taste) to the reserved bacon fat. Turn the heat to medium. Once butter is melted, add the Yellow Onion (1 1/2 cup) and Creole Seasoning (1 tablespoon). Cook onions until opaque, about 5 minutes.
Add Corn (4 cup), the Green Bell Pepper (1/2 cup), and Jalapeño Pepper (1 tablespoon). Sauté until corn begins to soften, about 10 minutes.
Add the chopped bacon and Heavy Cream (1/2 cup). Cook for an additional 3 minutes.
Place the maque choux in a serving dish, and garnish with Scallion (to taste). Enjoy!