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

Cut chicken into strips and season generously with smoked paprika, Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, add another tablespoon of olive oil if necessary, then sauté the corn for about 3 minutes. Remove half of the corn and set aside; add the heavy cream, stir, and bring to a simmer.

Stir in the Parmesan cheese until melted and the sauce is creamy. Keep the heat low to avoid scorching the sauce.

Combine the drained pasta and cooked chicken with the sauce, tossing gently. Add the reserved corn and crispy bacon, mixing well until heated through.

Garnish with fresh herbs and serve immediately.