Preheat the oven to 475°F. Lightly flour a rimless baking sheet, pizza pan or pizza peel.

In a nonstick skillet with 1 to 2 tablespoons of butter, roast the corn, chili powder, and cumin until the corn begins to brown.

On a floured surface shape the dough into 2 rounds. Let the dough sit for 5 minutes to rest and restretch the dough if necessary. Transfer the dough to the prepared baking sheet or pan.

Spread the oil over the top of each pizza and then sprinkle with the garlic. Next, add the mozzarella, most of the cotija, the roasted spiced corn, chopped green onions, halved cherry tomatoes, and minced bacon or pancetta. Season with salt and pepper.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven, season with salt and pepper, sprinkle with red pepper flakes, and squeeze a lime to taste over the pie. Add any reserved cotija cheese and squeeze a lime wedge over the pizza.