Roll or stretch bacon to approximately 1.5 times its original length. Butterfly the flat iron, leaving connected and pound until 1⁄4 inch thick. Cook chorizo in a skillet for three minutes, adding roasted corn and cook one minute more. Fold in cheese.
Arrange bacon by slightly overlapping edges on parchment. Lay flatiron on bacon - starting on one edge (leaving bacon to double over on close), season with rub and fill with chorizo and cheese mixture. Roll completely with bacon ends tucked under roulade to secure. Roast at 325 degrees until temperature reaches 145 degrees inside, approx. 30 minutes. Slice and serve over house made mocajete sauce.