Tomato Stack Salad with Corn and Avocado

INGREDIENTS

• 2 bacon slices, halved
• 1/4 cup low-fat buttermilk
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh basil
• 2 tablespoons canola mayonnaise
• 2 teaspoons cider vinegar
• 1 garlic clove, minced
• 1/2 teaspoon freshly ground black pepper, divided
• 2 ears shucked corn
• Cooking spray
• 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
• 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
• 1/8 teaspoon kosher salt
• 1/2 ripe peeled avocado, thinly sliced
• 4 teaspoons extra-virgin olive oil