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Bring a large pot of water to a boil. Cook pasta according to package instructions (usually about 10 or 12 minutes). Drain when the pasta is done.
Shred ½ cup of Parmesan cheese and warm it up to help it melt successfully in the sauce.
Slice chicken thighs into thinner strips and season with smoked paprika, Italian seasoning, salt, and pepper.
Heat a large skillet over medium heat, add 2 tablespoons of olive oil, and cook the chicken for about 4 or 5 minutes per side until completely cooked through. Remove chicken to a plate.
In the same skillet, add cooked corn kernels, 1 tablespoon of olive oil, salt and pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Cook on low heat for about 3 minutes.
Remove half of the corn kernels to a plate, then add 1 cup of heavy cream to the skillet with the remaining corn. Bring to a gentle boil.
Stir in ½ cup of shredded Parmesan cheese until melted.
Add cooked and drained pasta to the sauce, along with the cooked chicken, chopped bacon, and remaining corn kernels. Top with fresh herbs.