Heat a large skillet over medium heat and cook the bacon until crisp. Remove to a paper towel-lined plate.
Sprinkle the fish with the salt and pepper. Over medium-high heat, sauté the fish fillets in the bacon drippings until just barely cooked through the center. Depending on the thickness of the fish, this will likely take 3-4 minutes for the first side and 1-2 minutes more on the second side. Remove the fish to a plate and keep warm. (The fish will continue to cook a little bit when removed from the heat.)
Add the corn and the green onions to the skillet * and sauté over medium to medium-high heat for 3 minutes or until beginning to brown, stirring occasionally. Add the butter and cook long enough for the butter to melt and be stirred into the corn mixture, about a minute. Stir in the tomatoes. **
Serve each fish fillet over one-fourth of the corn mixture, and top with one-fourth of the reserved bacon. Sprinkle with fresh basil or chives, a bit of salt and pepper, and top with a lime wedge, if desired.