In a mixing bowl, whisk together 1.5 cups of mayonnaise, ½ cup sour cream, ⅓ cup whole milk, ¼ cup buttermilk, ¼ teaspoon onion powder, 2 cloves minced garlic, and 2 tablespoons lemon juice. Add in 1 teaspoon of fresh dill and a pinch of salt and pepper.

Begin by finely dicing 1 jalapeño, ensuring to remove the seeds and membranes for a milder flavor. Next, chop approximately ¼ cup of green onions and shred about 1 cup of cheddar cheese. Rinse and drain the corn if using canned, or thaw and dry if using frozen.

In a large mixing bowl, combine 3 cups of sweet corn, the chopped bacon, green onions, diced jalapeño, and shredded cheese. Add the juice of 1 lime, 1 teaspoon of garlic powder, and salt and pepper to taste. Gently mix all the elements until they're evenly distributed.

Carefully pour the prepared ranch dressing over the salad mixture. Use a spatula to fold the dressing into the salad until each ingredient is well-coated.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes.

Once chilled, give the salad a gentle stir and taste for seasoning. Garnish as desired and serve.