Pre-heat oven to 425 degrees F.
Chop bacon into small pieces and cook in a pan until crunchy. Remove from pan, pour out all the oil except for one teaspoon. Add corn and let it cook until golden brown.
Bake the garlic loaf according to the instructions on the package while cooking the corn on the stove. Please take into consideration that each oven's temperature varies a bit. Bake to a golden brown, you want crunchiness, about 6 minutes or a little more. I recommend starting with the time recommendation on the instructions and then checking each minute after to get the look you like.
While the garlic bread is still baking. Chop parsley, then mix with bacon, corn, and red pepper flakes. Set aside.
Wash and slice avocados. I recommend slicing the avocados in the skin. It's easier, faster and they won't brown as easily. Then just scoop them out with a spoon. See picture.
Take bread out of the oven, let it cool down for a couple of minutes. Add slices of avocado and top with the bacon-corn mixture and the rest of the parsley.
Salt and pepper to taste, keeping in mind the bacon is salty.
Since I love lemons so much I added a few drops on top of it and it tasted divine, but this is optional.
Pull apart sections to your desired serving size.