Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the bacon grease from the skillet. Return that tablespoon of grease to the skillet along with a small drizzle of olive oil, then place the skillet back on medium heat. Add the chopped onions, red bell pepper, poblano pepper, and corn. Cook for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional 30 seconds. Season with salt and pepper, then remove the mixture from the skillet and set aside on a plate. Return the skillet to medium heat and add another drizzle of olive oil. In a bowl, whisk together the eggs and shredded cheese. Pour the egg mixture into the skillet and scramble until fully cooked, about 3 to 5 minutes. Season with salt and pepper, then remove from heat and gently fold in the chopped basil and cilantro. Warm one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the scrambled eggs, sautéed vegetables, crispy bacon, leftover French fries, and sliced avocado on one side of the tortilla. Fold the sides over the filling and roll the tortilla tightly to enclose the ingredients. Repeat this process with the remaining tortillas and fillings. Wrap the finished burritos tightly in foil to keep them compact. To reheat, place the foil-wrapped burritos in the oven for 10 minutes or until warmed through. Serve with sour cream, salsa, and hot sauce as desired.