Just to interject...I agree that there seems to be a huge divergence on what "corn" skiing is.
I grew up in my skiing journey with the understanding that corn skiing was a very rare, very special condition that only existed in situations where there was very little traffic on a particular slope. Borntoski683's definition is almost identical to mine. You almost NEVER - inbounds - see what I was brought up to believe was corn skiing because the innate reality of skier traffic destroys the natural freeze-thaw cycle that results in corn snow off-piste.
Ergo... corn skiing to me doesn't involve bumps, doesn't involve groomed slopes, doesn't involve anything that can usually be reached from a ski lift. It's all about smooth, open bowls or faces that are operating only on the natural cycles of sun and temperature.
"Real" corn skiing to me is that rarest of natural conditions that results in the smoothest, most predictable, EASIEST skiing there is. You can ski any pitch, any slope, any nutso chute you can imagine with confidence.
"True" corn skiing, however, typically only lasts about an hour per day on a given slope. Once the full sun has been on a smooth, frozen snow surface for longer than that, the snow starts to soften to a depth of three or four inches or more. When that happens, the snow surface starts to get that snow-cone, sloppy, inconsistent quality that a lot of people seem to associate with what I would call "resort corn". If you haven't skied backcountry corn to contrast with resort corn, then I would submit that you haven't really experienced some of the best skiing conditions know to man.
In summary, I think there are multiple definitions of corn.