Make the corn relish: Heat a heavy skillet over high heat. When hot, add the butter and corn and cook until the corn has begun to brown, stirring occasionally, about 3 minutes. Add the bell pepper, onion, jalapeno peppers, and salt and cook until vegetables are wilted, about 3 minutes. Add honey and lime juice, stir to combine, and transfer corn to a mixing bowl. Set aside to cool to room temperature. Taste and adjust seasoning if necessary. (The relish may be made 1 day in advance and stored in the refrigerator, covered.)

Make the salad dressing: In the bowl of a blender combine the buttermilk, garlic, chives, jalapeno pepper, and salt and process until smooth. Transfer to a medium bowl and whisk in the sour cream. Refrigerate for at least 1 hour to allow flavors to blend.

When ready to prepare the salads, prepare the oysters for frying: Fill a large saucepan with high sides with at least 2-inches of oil and heat to 350 degrees F. In a medium bowl, whisk the cornmeal with the flour and Essence. In a second bowl, combine the buttermilk, hot sauce, and salt, and stir to blend.

Working with 6 oysters at a time, dip the oysters first in the buttermilk mixture, then allow any excess to drip off before dredging the oysters in the cornmeal mixture. Repeat with the remaining oysters. Fry the oysters in the hot oil in batches, turning once, until golden brown and floating on the surface of the oil, about 1 1/2 minutes. Transfer with a slotted spoon or tongs to a paper towel-lined plate to drain.

Divide the greens among 4 large salad bowls or plates and arrange spoonfuls of the corn-jalapeno relish along the edge of the greens. Top with the oysters, then drizzle the dressing decoratively over all. Crumble the crispy bacon over each salad and serve immediately.