Preheat oven to 450 degrees. Place half the bacon from the package in a large pan over medium-high heat (use the rest as you like). Cook until just crispy, 3-5 minutes per side. Remove from pan and set aside to drain on a paper towel. Carefully pour out and reserve rendered bacon grease, then wipe out pan.

Wash and dry all produce. While bacon cooks, drain half the corn from can (use the rest as you like). Core and seed poblano, then chop into 1/2-inch squares. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice chili, removing ribs and seeds for less heat.

Heat a drizzle of reserved bacon grease in same pan over medium-high heat. Add poblano and scallion whites, tossing to coat. Cook until softened, 3-5 minutes. Add corn and increase heat to high. Cook, tossing, until corn starts to char, 2-3 minutes (TIP: If pan seems dry, add a little bacon grease or oil.) Season with salt and pepper.

Place flatbreads on a lightly oiled baking sheet. Sprinkle evenly with cheese, then top with veggie mixture. Crumble bacon over top. Season with pepper.

Bake flatbreads in oven until cheese melts and flatbreads are golden brown at edges, 6-8 minutes.

Remove flatbreads from oven. Cut into slices, then sprinkle with scallion greens and chili (to taste). Drizzle with honey and serve.