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

While the pasta cooks, shred the Parmesan cheese and let it sit at room temperature for better melting.

Slice the chicken into thin strips. Season with smoked paprika, Italian seasoning, salt, and black pepper. Heat olive oil in a skillet over medium-high heat, add chicken, and sauté for 4-5 minutes per side until cooked.

In the same skillet, add corn kernels, drizzle of olive oil, salt, pepper, smoked paprika, and chili powder. Sauté for 3 minutes. Remove half the corn mixture and set it aside. Pour in heavy cream, bring to a simmer, and thicken.

Turn the heat to low, stir in Parmesan cheese until melted. Add pasta and cooked chicken, tossing gently to coat.

Sprinkle reserved corn mixture and crumbled bacon over pasta. Gently fold in and serve warm, garnished with fresh herbs.