Heat a grill or grill pan over medium heat and brush your shucked ears of corn with 2 tablespoons oil and a good sprinkling of salt.
When the grill is hot, add the corn and cook for about 12-15 minutes, turning occasionally, until very tender and charred in spots. Remove corn from the grill and set aside to cool.
While your corn is cooling, combine the remaining tablespoon oil, lime juice, garlic and shallots in a mixing bowl. Let stand for 5-10 minutes.
Once cool, use a sharp knife to remove the corn kernels from the cobs.
Add the corn kernels to the mixing bowl along with the crumbled bacon and cilantro, and gently toss to combine. Season with salt and pepper to taste.
Transfer the corn salad to a serving bowl/platter and top with cheese. (You can also mix the cheese in if you like.) Serve at room temperature or chilled.