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1. In a medium nonstick skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Discard drippings. In the same skillet combine corn, the water, and shallot. Cook, covered, over medium heat for 3 to 4 minutes or until corn is heated through; drain.
2. Meanwhile, for dressing, in a large bowl whisk together lime peel, lime juice, oil, honey, salt, ground ancho pepper, coriander, cumin, and cayenne pepper.
3. Remove and discard thick stems from kale. Coarsely chop leaves (you should have about 8 cups). On a serving platter arrange bacon, corn mixture, kale, carrot, roasted pepper, cranberries, and pumpkin seeds. Drizzle with dressing. Serve at room temperature.