Preheat your oven to 425F. Line two baking sheets with parchment paper and set aside.

Cut the potatoes into half, or into bite-sized pieces if the potatoes are on the slightly larger nugget size.

Place the potatoes in a single layer on the parchment paper-lined baking sheets.

Sprinkle the corn and the smashed garlic cloves evenly over top.

Brush the olive oil over the potato, corn, and garlic mixture, ensuring that the garlic is well coated with oil.

Sprinkle with freshly ground pepper and a small amount of salt.

Roast the potatoes at 425F for about 45 minutes, or until they begin to turn golden.

Meanwhile, using kitchen scissors (or a knife), cut each strip of bacon into large pieces.

Cook over medium heat in a frying pan until cooked to your liking, then remove to a paper-towel lined plate.

Reserve bacon grease if using for the dressing, or discard if not.

In a small bowl, mix together the mayonnaise, sour cream, lemon juice, dill, parmesan cheese, and the melted butter or bacon grease (if using melted butter or bacon grease). Stir well to combine.

When your potatoes are done, remove from oven.

Remove the 5 cloves of roasted garlic from the baking sheets, and transfer to a cutting board, where you will mince into small pieces.

Add the roasted garlic to the sour cream and mayonnaise dressing, and stir until well combined. Adjust seasonings of the dressing if necessary.

Pour potato and corn mixture into a large bowl.

Add bacon.

Add sour cream and mayonnaise dressing.

Sprinkle with sliced chives.

Serve warm, and enjoy the leftovers cold.