Start by bringing a large pot of salted water to a rolling boil over high heat. Once it's bubbling, add 10 oz of farfalle (bow-tie pasta) and cook according to the package instructions, typically about 10-12 minutes. Cook until al dente, then drain and set aside.

While the pasta is cooking, grate ½ cup of Parmesan cheese if you’re using block cheese. Warming the cheese slightly will help it melt more smoothly into the sauce later on. Set the prepared cheese aside.

Next, slice 1.5 lbs of chicken thighs or breasts into thin strips and transfer them to a mixing bowl. Season the chicken evenly with 1.5 teaspoons of smoked paprika, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Ensure the chicken is well-coated.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken strips. Cook the chicken for 4-5 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add 2 cups of corn kernels, along with another tablespoon of olive oil, salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Cook for about 3 minutes until the corn is heated through and slightly caramelized.

Now, remove half of the sautéed corn and set it aside. Inside the skillet, add 1 cup of heavy cream and return the remaining corn. Stir the mixture and bring it to a gentle simmer over medium-low heat.

Gradually add the shredded Parmesan cheese to the simmering cream and corn mixture, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.

Once the sauce is ready, add both the cooked pasta and the previously cooked chicken to the skillet. Toss everything together gently until the pasta and chicken are evenly coated with the creamy sauce.

Finally, top the pasta with the reserved corn and 8 strips of cooked bacon, chopped into pieces. Sprinkle with fresh herbs before serving.