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Prep the ingredients: Cut bacon into small pieces, slice green onions, chop herbs, and cut corn kernels off the cob (or thaw and dry frozen corn).
Heat a large skillet over medium heat. Add chopped bacon and cook, stirring often, until crispy and browned (5-6 minutes). Transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon bacon fat in the pan.
Add butter to the skillet with bacon fat. Once melted, add corn kernels. Sauté, stirring occasionally, until corn is golden and caramelized in spots (4-5 minutes).
Stir in minced garlic and sliced green onions. Cook for about 1 minute, just until fragrant.
Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
Lower heat to medium-low. Sprinkle cheddar and mozzarella evenly over the corn. Add half the crispy bacon and half the fresh herbs. Stir gently until cheese is melted and everything is combined (about 2 minutes).
Turn off heat. Top with remaining bacon and herbs.
Serve hot, straight from the skillet.