Cook the couscous according to package directions. Drain and rinse. Add to a large mixing bowl.
Meanwhile, in a large skillet, cook the bacon until brown and chewy-crisp. Transfer to a paper towel-lined plate. Chop and add to the couscous.
Drain all but 2 teaspoons of the bacon drippings from the skillet. Add the corn and saute over medium heat until slightly charred. Season to taste with black pepper (2-3 twists of the pepper grinder). Add the corn to the mixing bowl.
Add the peppers and scallions and toss to combine.
In a small mixing bowl, combine the mayonnaise, smoked paprika, and lime juice. Whisk to combine. Pour half of the dressing over the salad and fold to combine. If serving the salad warm, serve the remaining dressing on the side. If refrigerating the salad for later, toss with the remaining dressing before serving.
Store the salad in an airtight container in the refrigerator for up to 5 days.