Cook the Pasta: Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions (usually 10-12 minutes). Drain and set aside.

Shred the Cheese: Shred ½ cup of Parmesan cheese, or if using pre-shredded, bring it to room temperature for smoother melting.

Cook the Chicken: Slice chicken into strips. Season with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken 4-5 minutes per side until golden and cooked through. Transfer to a plate.

Sauté the Corn: In the same skillet, add 1 tablespoon olive oil. Add cooked corn, salt, pepper, smoked paprika, and chili powder. Stir and cook for 3 minutes to blend flavors. Remove half of the corn to a plate.

Make the Sauce: Pour heavy cream into the skillet with the remaining corn. Bring to a gentle simmer. Add Parmesan cheese and stir on low heat until melted into a creamy sauce.

Combine Everything: Add cooked pasta and chicken to the skillet. Toss to coat in sauce. Top with chopped bacon and reserved corn. Garnish with fresh herbs. Serve immediately and enjoy!