Meanwhile, place the sun-dried tomatoes in a small bowl. Top with very hot water and let sit for a few minutes to rehydrate while you prepare the other ingredients. Drain and pat dry.
Place the chopped kale in a large serving bowl. Sprinkle with kosher salt. Massage with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!).
Add the drained sun-dried tomatoes, cherry tomatoes, corn, bacon, feta, and green onion.
Prepare the dressing: In a small bowl or large measuring cup, stir together the lime juice, olive oil, smoked paprika, and salt. Drizzle over the salad and toss to coat. If time allows, let rest in the refrigerator for 15 minutes or serve immediately.
TO STORE: Store leftovers in an airtight container (or a bowl tightly covered with plastic wrap) in the refrigerator for up to 3 days. Before serving, toss with a little extra lime juice and pinch of salt.
For faster prep, chop and prep the kale and other salad ingredients while the bacon bakes.