Boil a large pot of salted water over high heat. Add 10 oz of farfalle bow-tie pasta and cook according to package instructions, typically about 10-12 minutes, until al dente. Drain the pasta and set it aside.

While the pasta is cooking, shred ½ cup of Parmesan cheese and let it sit near the stove to warm slightly.

Slice 1.5 lb of chicken thighs or breasts into thin strips and season with 1.5 teaspoons smoked paprika, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes on each side until golden brown, then remove from the skillet.

In the same skillet, add 2 cups of cooked corn kernels and 1 tablespoon of olive oil, along with a pinch of salt, pepper, 1.5 teaspoons smoked paprika, and 1 teaspoon chili powder. Sauté for about 3 minutes until heated through and fragrant. Reserve half the corn for garnish.

Pour in 1 cup of heavy cream into the skillet with the remaining corn. Bring to a gentle boil, stirring frequently. Once it simmers, stir in the shredded Parmesan until melted and creamy.

Add the drained farfalle and cooked chicken back into the skillet with the creamy corn sauce. Toss gently to coat and cook for an additional minute.

Crumble 8 strips of cooked bacon over the pasta and fold in the reserved corn. Serve immediately garnished with fresh herbs.