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Optional: Pour the yogurt into a sieve that youve lined with a paper towel and set over a bowl in the refrigerator overnight.
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This will drain any excess liquid from the yogurt.
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Preheat the oven to 350 F.
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Heat a medium sized skillet over medium heat and fry the chopped bacon until crispy.
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Remove the bacon from the skillet with a slotted spoon and let it drain on a paper towel.
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When its cooled, crumble or chop it.
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Set aside.
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Leave a small amount of grease in the skillet (a couple of tablespoons; discard the rest) and add the corn.
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Heat the corn, stirring often until the corn is golden, about 5 minutes.
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Remove corn from the skillet and add it into a large bowl.
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Turn the skillet down to medium-low and add the onion (not the green onion) and salt and pepper.
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Cook until the onion is translucent, about 5 minutes.
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Add in the green onions and garlic and cook for an additional 2-3 minutes.
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Transfer the mixture to the bowl with the corn.
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Add in the paprika, yogurt, bacon, and 1 cup of the shredded cheese mixture and stir until well combined.
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Pour the contents of the bowl into a 2-quart Corningware dish.
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Top with the remaining cheese and bake uncovered for 20-25 minutes.
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Remove dish from the oven once cheese is golden and bubbly.
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Let it cool for about 5 minutes and serve with tortilla chips or crackers.
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Note: You can use fresh or defrosted frozen corn as well.
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Also, you can make this recipe the day before, just pop it into the oven 30 minutes before you want to serve it.
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Adapted from How Sweet Eats, who adapted it from Emeril.
