My suggestion, remove the silk, remove the husk, forget soaking the corn.
Once you've got naked, clean cobs, cut them into sections, approximately the width of a slice of bacon...you see where this is going don't you?
Wrap the corn in the bacon, you want to get the bacon to wrap around the edge of the outer kernels if you can, otherwise they will dry out, and you'll want to tease the bacon to get a little more length out of it, and a fairly tight wrap, pin with a toothpick.
I haven't actually timed these, I smoke by eye and nose unless the object being smoked is large enough to take temps meaningfully...but I think it was in the 90 minute range.
And don't forget, remind the diners to mind the picks!