Slice bacon into bite size pieces. Place a heavy skillet over medium heat. Cook until the bacon is crisp, 5 to 6 minutes. Transfer bacon to a paper towel–lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.

Add corn to skillet and cook over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the Feta cheese, and add the cilantro, basil, green onions and lime juice.

Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine. Add the avocado and diced mango and toss. Taste and season with salt and pepper before serving. Serve immediately at room temperature.