Cook the chopped bacon in a heavy-bottomed skillet over medium-high heat for 5-7 minutes until crispy. Remove the bacon, leaving 1 tablespoon of rendered fat.

Add diced yellow onion to the skillet and sauté in the reserved fat for 5-7 minutes until translucent and slightly browned.

Increase heat to high, add sweet corn, and cook for 4-6 minutes until caramelized.

Add thawed lima beans and halved cherry tomatoes. Season with smoked paprika, salt, and pepper. Cook for 3-4 minutes until heated through.

Remove from heat and stir in butter until melted. Adjust seasoning if needed.

Garnish with reserved crispy bacon and chopped parsley or cilantro. Serve warm.