Place the bacon, onions, bell peppers, serrano into a large pan and cook over medium heat until the onions are softened, about 10 minutes.
Once the vegetables are softened, increase the heat to medium-high and add the pork, salt, cumin, chili powder, garlic powder and optional cayenne. Stir well to incorporate the spices into the meat. Once the spices are fully incorporated and the meat is broken up sufficiently, let it cook for about 10 to 15 minutes, stirring occasionally.
Pour the crushed tomatoes and the beef broth into the meat mixture and stir well. Bring to a boil and then reduce to a simmer. Let it cook for at least 45 minutes, stirring occasionally.
After simmering, add the beans and corn to the chili. Stir well and heat through for another 10 minutes. Serve with tortilla chips or on top of rice. Top with spicy lime sour cream, shredded cheese and chopped cilantro.