Bring a large pot of salted water to a vigorous boil and cook the farfalle pasta until al dente. Drain and set aside.

Slice the chicken and season with smoked paprika, Italian seasoning, salt, and pepper. Cook in a skillet with olive oil until golden.

In the same skillet, add corn, olive oil, salt, pepper, and chili powder. Cook to warm the corn.

Add half the corn, heavy cream, and remaining corn to the skillet. Simmer and stir in Parmesan cheese until melted.

Combine the pasta and chicken with the sauce, toss gently, and top with reserved corn, bacon, and fresh herbs.