Chop the bacon into small pieces and place in a skillet. Cook, stirring frequently, on medium high until crisp. Remove with a slotted spoon and place on a plate to cool
While the bacon is cooking, place the lettuce on a large cutting board. With a large chef's knife chop it up, running the knife through in several directions until it is chopped to your desired size. Place in a salad spinner, wash, and spin dry. Remove to a large serving bowl.
Quarter the tomatoes and cut the corn off the cob and place both into the bowl on top of the lettuce.
In a small bowl, whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat.
Top with bacon and feta cheese, then serve.