Finely chop the bacon and sauté in a large skillet over medium-high heat for about 5-7 minutes until crispy and golden. Reserve a tablespoon of the bacon fat in the skillet and transfer crispy bits to a plate lined with paper towels.

Add the diced onion to the skillet with the reserved bacon fat and cook over medium heat for 5-7 minutes until golden brown and caramelized.

Increase the heat to high and add the thoroughly dried corn, sautéing for about 4-6 minutes until caramelized and golden in color.

Lower the heat to medium-high and add the lima beans and halved tomatoes. Stir in smoked paprika, salt, and black pepper, cooking for another 3-4 minutes.

Remove from heat and stir in butter until melted. Adjust seasoning as needed and garnish with fresh parsley or cilantro before serving.