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In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain; set aside.
Meanwhile, in a large Dutch oven over medium-high, cook the bacon, stirring occasionally, until brown and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate; set aside. Pour off and discard all but 1 tablespoon of the fat in the pot.
Return the Dutch oven to medium and add the onion and garlic; cook, stirring often, until lightly browned, 5 to 8 minutes. Stir in the corn, tomatoes and ¼ teaspoon pepper. Cover and cook, stirring once or twice, until the tomatoes have softened and released their juices, about 4 minutes.
Add the pasta and ½ cup of the reserved cooking water, then cook, stirring and tossing, until the pasta is al dente and lightly sauced, 3 to 5 minutes; add more cooking water 1 tablespoon at a time as needed if the mixture looks dry. Off heat, stir in the butter, vinegar and bacon until the butter is melted. Taste and season with salt and pepper.