Add bacon to a medium cast iron pan. Turn heat up to medium, and sauté, stirring occasionally until bacon is crispy (~5 min).
Using a slotted spoon, remove bacon from the pan to a paper towel-lined plate to drain, reserving 2 teaspoons of the fat in the pan.
Return pan to heat then add corn kernels & sauté until tender (~5 min). Add white parts of green onions & continue to cook (~2 min).
In a small bowl stir together mayonnaise and gochujang until combined.
Remove corn to a medium mixing bowl then stir in mayonnaise mixture, bacon, ¾ of the mozzarella and half the sesame seeds.
Heat oven to 400ºF. Top corn with remaining cheese & bake until cheese has melted (~10 min). Broil until cheese is golden brown (additional ~2 min).
Top with remaining green onion & sesame seeds. Serve immediately while hot.