Begin by bringing a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package instructions for about 10-12 minutes until al dente. Once cooked, drain the pasta in a colander and set aside, reserving a splash of the cooking water for later.

In a large skillet, heat the olive oil over medium heat. While the oil warms, slice the chicken thighs or breasts into bite-sized pieces, then season with salt, pepper, and smoked paprika. Add the chicken to the skillet and sauté for 4-5 minutes per side until golden brown.

In the same skillet, without cleaning it, add the cooked corn kernels, stirring them into the leftover chicken juices. Season the corn with Italian seasoning, a pinch of salt, and freshly ground black pepper. Sauté for about 3 minutes.

Reduce the heat to low and pour in the heavy cream. Stir half of the sautéed corn back into the skillet. Let the mixture simmer for 2-3 minutes, then add the Parmesan cheese.

Toss the drained farfalle pasta and the cooked chicken into the creamy sauce. Gently stir together, adding reserved pasta water if needed.

Dish into bowls and top with remaining sautéed corn, chopped strips of bacon, and a sprinkle of fresh herbs.