Boil a large pot of salted water over high heat. Once boiling, add the farfalle pasta and cook until al dente, about 10-12 minutes. Drain and set aside, reserving some pasta water.

Slice the chicken into bite-sized pieces and season with smoked paprika, Italian seasoning, salt, and pepper.

Heat a skillet over medium heat with olive oil. Add the chicken pieces in a single layer and cook for about 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.

In the same skillet, add more olive oil if needed and toss in the corn kernels. Season with salt, pepper, smoked paprika, and chili powder, cooking for 3 minutes until heated through and slightly caramelized.

Pour in heavy cream and bring to a gentle simmer. Gradually add grated Parmesan cheese, stirring until melted and combined with corn.

Add the cooked farfalle pasta and chicken to the creamy sauce, tossing gently to combine. Add reserved pasta water as needed for desired consistency.

Top the dish with crumbled bacon and garnish with fresh herbs. Serve hot.