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Preheat oven to 425°F
Melt 5 tablespoons butter in a 10-inch ovenproof skillet over medium-low heat
Add chopped bacon and cook until crisp, rendering out the fat
Add corn kernels, chopped scallions, and finely chopped chile to the skillet and cook until softened, about 5-10 minutes
Transfer the cooked aromatics to a separate bowl to cool
In a large bowl, whisk together flour, cornmeal, salt, baking soda, black pepper, and cayenne pepper
In another bowl, whisk together eggs until streak-free, then add sour cream, buttermilk, sugar, and cilantro
Pour wet ingredients into the center of dry ingredients and whisk from center outward until just combined
Fold in the cooled aromatics until evenly distributed
Add remaining 2 tablespoons butter to the skillet over medium-high heat and swirl to coat
Pour batter into the hot skillet and smooth into an even layer
Bake for 20-25 minutes until the surface is golden brown
Cool for 5-10 minutes, then invert onto a wire rack to finish cooling
Serve warm, either upside down or cut into squares or wedges