If using fresh corn, remove kernels from the cob by standing each ear upright and cutting downward with a sharp knife. Measure 3 cups. If using frozen corn, thaw and drain. If using fresh lima beans, blanch 3–4 minutes in boiling salted water, then shock in ice water and drain; if using frozen, thaw and drain.

Dice the red and yellow bell peppers into about 1/2-inch pieces. Finely chop the onion. Mince the garlic. Halve cherry tomatoes if using. Slice scallions and chop parsley. Cook bacon or pancetta until crisp if using, then drain and chop or crumble.

Cook Vegetables

Sauté aromatics

Heat a large skillet over medium heat. Add butter and olive oil. Once butter foams, add the chopped onion and a pinch of salt. Sauté 4–5 minutes, stirring occasionally, until the onion is translucent and beginning to soften.

Add peppers and garlic

Add the diced red and yellow bell peppers and cook 3–4 minutes more until they begin to soften. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Cook corn and lima beans

Add the corn kernels and lima beans to the skillet. Pour in the 1/4 cup broth and stir to combine. Increase heat to medium-high and cook 4–6 minutes, stirring occasionally, until the corn is tender and begins to brown slightly in spots. If the pan becomes dry, add up to 2 tablespoons more broth or water.

Finish & Season

Stir in smoked paprika, red pepper flakes (if using), the remaining kosher salt and black pepper. Add the halved cherry tomatoes (if using) and cook 1–2 minutes until they just begin to soften.

Remove the skillet from the heat. Stir in the lemon juice, chopped parsley, and sliced scallions. If using, fold in the cooked bacon/pancetta and sprinkle with crumbled feta or cotija cheese. Taste and adjust seasoning with more salt, pepper, or lemon juice.

Serve warm or at room temperature. Transfer to a serving bowl and garnish with additional parsley or scallions if desired.