Cut the cooled cornbread into 1-inch cubes and set aside.

Cook the bacon in a medium frying pan over medium heat for 8–10 minutes until crispy and golden brown.

In a medium bowl, dice the fresh tomatoes and slice the scallions, tossing them together gently.

Rinse the canned pinto beans and corn under cool running water and let them drain thoroughly.

Whisk together mayonnaise, sour cream, and ranch dressing until smooth in a separate bowl.

Layer half of the cornbread cubes in a large bowl, then add a layer of tomato-scallion mixture, beans, corn, dressing, and half of the cheese and bacon. Repeat layering with remaining ingredients.

Cover the salad with plastic wrap and chill in the refrigerator for at least 3 hours.

Mix the salad gently before serving and season with salt and pepper to taste.