Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions for about 10-12 minutes until al dente. Drain and set aside.

Shred the Parmesan cheese and set it aside at room temperature.

Slice the chicken and season with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a skillet and cook chicken for 4-5 minutes on each side until golden and cooked through. Remove and set aside.

In the same skillet, add corn and season with salt, pepper, smoked paprika, and chili powder. Cook for about 3 minutes.

Remove half of the corn mixture and set aside. Add the heavy cream and Parmesan cheese to the skillet. Stir to create a creamy sauce.

Add the drained pasta and cooked chicken back into the skillet, tossing for 2-3 minutes until everything is coated. Add reserved pasta water if sauce is too thick.

Garnish with reserved corn mixture and crispy bacon. Add fresh herbs before serving.