Bring a large pot of salted water to a rolling boil. Add farfalle pasta and cook according to package instructions, about 10-12 minutes, until al dente. Drain and set aside, reserving a cup of pasta water.

Grate the Parmesan cheese finely and let it sit at room temperature while preparing the chicken.

Slice the chicken into thin strips, season with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook for 4-5 minutes until golden brown. Set aside.

In the same skillet, sauté cooked corn with a pinch of salt, black pepper, paprika, and a dash of chili powder for about 3 minutes.

Set aside half of the corn mixture, then add heavy cream to the skillet and reduce heat to medium-low. Simmer gently, then stir in grated Parmesan cheese.

Add drained pasta to the creamy sauce, toss to combine, and return the cooked chicken and reserved corn. Mix everything together and heat through for another minute or two.

Remove from heat, crumble the cooked bacon over the pasta, toss gently, and garnish with freshly chopped herbs before serving.