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. Proceed with the rest of the recipe while you wait for the water to boil and the pasta to cook.

Shred ½ cup of Parmesan cheese. If using pre-shredded cheese, take it out of the fridge. This step is important because the shredded cheese has to be a bit warmed up to melt successfully in the sauce. What I do is place shredded cheese into a heatproof bowl close to the stove so that it warms up from the heat.

Slice chicken thighs into thinner strips. Generously season the chicken with smoked paprika, Italian seasoning, salt, and pepper. Heat a large, high-sided, heavy-bottomed skillet over medium heat.  Add 2 tablespoons of olive oil. Add chicken. Cook the chicken on medium heat for about 4 or 5 minutes per side until completely cooked through. Remove chicken to a plate.

To the same, now empty, skillet, add cooked corn kernels, 1 tablespoon of olive oil, salt and pepper, ½ teaspoon smoked paprika, and ½ teaspoon chili powder. Stir and cook in chicken juices on low heat for about 3 minutes to blend the flavors. Remove half of the corn kernels to a plate.

Add 1 cup of heavy cream to the skillet with the remaining half of corn kernels. Bring to a gentle boil (simmer). Add ½ cup of shredded Parmesan cheese. Stir on low heat until the cheese melts.

Add cooked and drained pasta to the sauce. Add cooked chicken. Top with chopped cooked bacon and the remaining half of the corn kernels. Top with fresh herbs (thyme, oregano, or marjoram).