Cook the pasta in a medium-sized pot following the instructions on the box. Once cooked, drain and set aside.

While the pasta is cooking, season the chicken breast chunks with 1 teaspoon each of smoked paprika, Italian seasoning, salt, and pepper in a medium-sized bowl. Stir until the chicken is coated.

In a large, deep pan, heat 2 tablespoon oil over medium to high heat. Add the seasoned chicken and cook until it reaches an internal temperature of 165°F, ensuring it's cooked through. Once done, transfer the cooked chicken to a plate and set aside.

In the same pan, add the frozen corn along with 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika, and 1 teaspoon chili powder. Stir and cook over low heat for about 3 minutes.

Transfer half of the cooked corn kernels to a plate. To the remaining corn in the pan, add 1 ⅓ cups of heavy cream and bring to a gentle boil. Stir in the Parmesan cheese until melted. Then, add the cooked and drained pasta to the pan along with the cooked chicken. Stir to combine everything

Top the pasta mixture with the chopped cooked bacon and the reserved half of the corn kernels. Garnish with parsley, if desired. Serve and enjoy!