Fry the bacon until crisp in a medium sauté pan over medium heat. Transfer the bacon to a plate lined with a paper towel to cool.
Melt the butter into the bacon renderings over medium heat. Add the shallots and cook until tender and translucent, about 5 minutes
Toss in the cherry tomatoes, stirring to coat in the butter and bacon renderings. Cover the pan, reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally.
Stir the corn into the tomatoes and shallots along with the kosher salt and black pepper. Raise the heat to medium and cook for an additional 10 minutes.
Crumble the bacon and sprinkle over the corn and tomatoes.
*For the roasted corn, rinse the husk of the corn leaving it intact and trim the silk off the ends.
Place the corn in the husk directly on the rack in a 350-degree oven. Roast for 30 minutes.
When the corn is cool enough to handle, remove the husk and the silk from the kernels.
Cut the kernels from the corn – you should have about 2-½ cups.