Preheat oven to 400 degrees.

Crisp six strips of thick-cut bacon, when finished, place the bacon on a plate lined with a paper towel. Set aside.

Save a tablespoon of the bacon drippings and discard the rest. Place a skillet over med-high heat and add the bacon drippings and a tablespoon of unsalted butter.

When the skillet is hot, add the sliced onions and sauté until the onions soft and translucent, about ten minutes. After the onions are finished cooking, remove the onions from the skillet into a bowl and set aside. 

Place the skillet over med-high heat and add a half tablespoon of extra virgin olive oil. When the oil is hot, add the tri-colored peppers and minced garlic. Sauté the mixture for three minutes then spoon into the bowl with the onions. 

Into a large bowl add the whole kernel corn, diced tomatoes, cherry tomatoes, tomato sauce, pinto beans, black beans, chili lime seasoning, Kosher salt, ground cumin, dried oregano, freshly cracked black peppercorns and mix well.

Pour the tomato mixture into a large casserole dish and spread evenly, add the caramelized onion on top with the tri-colored peppers and garlic.

Crumble the thick-cut bacon on top and half of the shaved Parmesan cheese. 

Place the dish into a 400 degree preheated oven and cook for 35 minutes. 

Remove from the dish from the oven and crack six (6) eggs over the top of the top and return the pan to the oven.

Cook until the eggs are at the desired level of doneness.

Remove the Huevos rancheros from the oven and top with the remaining Parmesan cheese and fresh cilantro. 

Serve with homemade biscuits or warm tortillas.