Begin by bringing a large pot of salted water to a rapid boil. Add 10 oz of farfalle bow-tie pasta and cook according to package instructions, typically 10-12 minutes, or until al dente. Once cooked, drain the pasta and set it aside in a large bowl.

While the pasta cooks, grate ½ cup of Parmesan cheese and keep it in a warm spot.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Slice the chicken into bite-sized pieces and season with smoked paprika, Italian seasoning, salt, and pepper. Cook for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.

In the same skillet, add 2 cups of corn kernels, 1 tablespoon of olive oil, and season with salt, pepper, smoked paprika, and chili powder. Sauté over low heat for about 3 minutes.

Remove half of the corn mixture from the skillet for garnish. Pour in 1 cup of heavy cream and gently bring it to a simmer. Gradually stir in the warmed Parmesan cheese until melted.

Add the drained pasta and cooked chicken back into the skillet with the creamy sauce. Toss until the pasta is evenly coated.

Top with reserved corn, bacon, and a sprinkle of fresh herbs. Serve warm and enjoy.