Place 1 ear of corn over a large bowl. Using a peeler, shave the edges of the kernels off into the bowl. Scrape remaining corn kernels and milk from cob with a spoon into bowl with corn kernel tops, reserving cobs. Repeat with remaining corn (yield should be about 1 ½ cups kernels and milk). Stir in whipping cream; set aside.

Add cobs to a large pot, and cover with water; salt generously. Bring pot with corn cobs to a boil over high; let boil 20 minutes.

Meanwhile, place chopped bacon in a large skillet; cook over medium-high, stirring often, until crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving drippings in skillet.

Add yellow onion and garlic to skillet; cook over medium, stirring often, until tender, about 5 minutes. Stir in corn kernel mixture, and reduce to medium-low. Cook, stirring often, until slightly reduced, about 5 minutes. Stir in Parmesan cheese until melted. Remove from heat.

Add pasta to pot with corn cobs and boiling water, and cook according to package directions for al dente, about 10 minutes. Drain pasta, reserving 1 cup cooking liquid. Discard corn cobs.

Transfer cooked pasta to skillet with corn mixture. Cook over medium, stirring constantly and adding reserved cooking liquid ¼ cup at a time, as needed, until sauce clings to pasta, about 3 minutes. Remove from heat, and stir in fresh thyme and salt. Top with bacon, and serve with additional Parmesan cheese.