Cook the Lima beans in salted water per the package directions. Drain and set aside. (Reserve 1 cup cooking liquid)
In a large skillet cook the bacon slices over medium-high until crisp. Remove to paper towels to drain then chop. Reserve 3 Tbsp drippings freeze the rest.
In the drippings, cook the onion and red pepper over medium-high for 2 minutes or until translucent and beginning to brown.
To the skillet, add the Lima beans, corn, cherry tomatoes, vinegar, tarragon, garlic salt, black pepper, and reserved cooking liquid. Simmer over medium heat for 5 minutes or until the corn is tender.
Add butter and stir until melted.
Mix-in chopped bacon and chives, serve immediately.