Cook bacon in large cast iron skillet until crisp. Remove and crumble bacon. Reserve drippings in skillet. Tilt skillet to coat bottom and side with drippings and put in an oven preheated to 450 degrees. Heat for 5 minutes or until very hot.
Mix cornmeal, flour, baking soda and salt in medium bowl. Add egg and oil and mix well. Add buttermilk just before removing the skillet from the oven. Mix until smooth. Fold in corn, cheese, chipotle chiles and bacon. Remove skillet from oven and pour off any excess drippings. Pour batter into hot skillet and bake for 25 to 30 minutes or until set and golden brown. Serves 8