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Cook the farfalle pasta al dente according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set both aside.
In a large skillet over medium heat, cook the ground beef until browned and no pink remains, about 8-10 minutes. Drain any excess grease.
Add the butter and minced garlic to the skillet, cooking for 1 minute.
Stir in the corn, heavy cream, ranch seasoning mix, paprika, and black pepper. Bring to a gentle simmer.
Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the cooked pasta to the skillet and stir until evenly coated with the sauce. If the sauce is too thick, gradually add pasta water until you reach the desired consistency.
Garnish with fresh parsley and parmesan cheese. Serve warm.