Wash and chop vegetables: broccoli and cauliflower into florets, dice onion and peppers, chop carrots, and cut corn.

In a large bowl, combine chopped broccoli, cauliflower, red onion, green bell pepper, red sweet pepper, and carrots.

Cook bacon in a skillet until crispy, about 8-10 minutes. Drain on paper towels, then chop and add to vegetables.

Sprinkle Colby Jack cheese over the vegetable and bacon mixture, then fold gently to combine.

Whisk together mayonnaise, sour cream, and dry ranch mix in a separate bowl until smooth.

Pour ranch dressing over salad, toss gently to ensure all ingredients are well coated.

Refrigerate for at least 30 minutes before serving to enhance flavors.