First, get your pasta water boiling and cook the farfalle until just al dente. Drain and set it aside, tossing it with a splash of olive oil if you want to keep the pieces from clumping.

While the pasta cooks, sprinkle the chicken pieces with smoked paprika, Italian seasoning, salt, and pepper. Let them sit for a few minutes to soak up the flavors.

Heat olive oil in a large skillet over medium-high. Sear the chicken until it develops a golden crust and cooks through—don’t crowd the pan, or the meat won’t brown properly. Once done, transfer to a plate and cover to keep warm.

In the same skillet, add another dash of oil if needed and toss in the cooked corn. Season with more smoked paprika and a bit of chili powder. Let the corn toast just enough to deepen its sweetness—it should smell nutty and look a little golden.

Turn the heat down to medium and pour in the heavy cream, scraping up any flavorful bits from the bottom of the pan. Simmer just until the sauce starts to thicken, then melt in most of the parmesan cheese, stirring until you have a rich, glossy sauce.

Chop the chicken into bite-size pieces and return it to the skillet along with the cooked pasta and most of the bacon (save some to sprinkle on top). Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick.

Taste and adjust with salt, black pepper, or a pinch more chili powder. Serve straight from the pot or spooned onto plates, scattering extra bacon, parmesan, and fresh herbs over the top for a picture-perfect finish.