In a large skillet over medium-high heat, add the diced bacon. Once the fat starts to render and get foamy, reduce heat to medium-low and stir often. Cook until the bacon is very crispy and browned. Remove the bacon from the skillet with a slotted spoon and set aside. 

Return to medium heat. Add the onion, bell pepper and jalapeños and sauté for 4-5 minutes, until the onions start to soften. Add in the corn, salt, pepper and apple cider vinegar and continue cooking for another 10-12 minutes, stirring occasionally, until all of the vegetables are tender. 

Add back in the cooked bacon as well as the parsley, chives and basil and stir well, cooking for an additional 1-2 minutes. Remove from heat and serve warm.