Line a baking sheet with parchment paper and add the bacon. Transfer to the middle rack of a cold oven.

Turn the heat to 400°F and bake for 17 to 20 minutes, or until the bacon is crisp. Remove from the oven and transfer the bacon to a paper towel-lined plate.

Once cooled, roughly chop into bite-sized pieces. Set aside. The bacon can be cooked, cooled, and stored in an airtight container in the fridge for up to 3 days in advance.

Bring a large pot of salted water to a rolling boil.

Add the pasta and cook to al dente according to package instructions, about 1 minute less than the suggested cook time.

Once the pasta is tender, drain and rinse under cold water. Set aside.

Preheat the grill to medium-high. Allow it to fully come to temperature while you prep the veggies.

Add the corn and jalapeños to a large plate. Drizzle the olive oil all over the veggies and season with salt, chili powder, and pepper. Using clean hands, massage the seasonings into the veggies. Add the citrus halves to the plate, too. You’ll grill these as well.

Transfer the corn and jalapeños to the hot grill and cook, undisturbed, for 4 minutes.

Rotate the corn and jalapenos, continuing to rotate (6 minutes in total for the jalapeños and 12 minutes in total for the corn) until the jalapeños are charred and the corn is tender and charred in places. When you have 2 minutes of cook time left on the corn, add the lime and lemon halves, cut-side down. Grill until grill marks appear and the citrus is very juicy, about 2 minutes total.

Allow the veggies to cool entirely.

In a high-speed blender, add the garlic, cilantro, arugula, olive oil, red wine vinegar, salt, and pepper.

Slice each jalapeño in half, removing the stems and seeds for less heat, and roughly chop. Add the grilled jalapeños to the blender along with the juice from the lemon and lime halves. You should have about ⅓ cup of citrus juice. Blend on low until just combined. Turn the speed up to medium and blend until completely smooth, about 1 minute. Set aside.

Carefully cut the corn kernels off the cob and add to a large mixing bowl.

Add the cooked pasta, baby arugula, ¾ cup of the cotija, and pickled or fresh onions, and about ¾ of the jalapeño green sauce. Stir to combine.

Add the chopped bacon, remaining cotija, and cilantro. Toss to combine and taste for seasoning.

If the pasta seems dry, add the remainder of the jalapeño cilantro sauce. Note that the pasta will soak up more of the sauce in the fridge. Enjoy immediately or store in airtight containers. This will last in the fridge for up to 4 days.