For coulis: Cut kernels from ear of sweet corn. In a saucepan, combine corn kernels, cream and chipotle pepper. Bring to a boil over medium; reduce to low and simmer until corn is very soft, about 8 minutes. Remove from heat. Puree the mixture, using an immersion blender or in a blender or food processor. Season with salt and pepper.
For pesto: In a food processor, chop garlic. Add basil, arugula, pine nuts and Parmesan. Process until finely chopped. Pulse in olive oil until incorporated but not completely smooth. Season with salt and pepper. Stir 1 tablespoon pesto into 1/2 cup mayonnaise. (You can stir leftover pesto into hot pasta.).
Fry bacon in a skillet until desired crispness. Toast bread. Spread all slices generously with pesto mayonnaise. Layer lettuce, sliced tomatoes and bacon on one side. Top with a spoonful or two of the coulis and another slice of bread. Halve diagonally and serve with lots of napkins.
