Preheat your oven to 475°.
Dice the bacon an onion with a good, sharp utility knife. Cook the bacon in a skillet until crisp; drain on paper towels, leaving the grease in the skillet. Add the onion pieces to the hot bacon grease and cook 10 minutes, until golden brown and softened. Transfer to paper towels to drain.
Arrange the pizza crusts on baking sheets and drizzle each with a little oil. Divide the BBQ sauce among the crusts and spread to within ½" of the edges. Arrange the shredded chicken evenly over the sauce, toss on the corn, drained bacon, and onions. Top with both cheeses.
Bake for 12 to 15 minutes, until the cheese is melted and gooey.