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Cook bacon in a skillet over medium heat until fat is rendered. Add onion and jalapeños and cook, stirring frequently, until onion begins to turn clear and bacon is browned, about 5 minutes.
Stir in frozen corn and cook, about 6 to 8 minutes, stirring often. Pour in cream, add cumin and black pepper, and cook until cream is warm, about 1 minute.
Add Boursin by tablespoons, mashing and stirring until it melts into the sauce. Remove from heat and stir in Cheddar; stir until cheese is melted.
Garnish with lime wedges and parsley or cilantro sprigs. Serve warm.