Start by crisping up some bacon in a large skillet, over medium heat. Remove from skillet, roughly chop and set aside.
Season chicken with salt, pepper and garlic powder. Cook in skillet with leftover bacon grease on medium heat for 4-5 minutes per side. Remove chicken from skillet and set aside.
Meanwhile, bring pasta water to a boil and cook according to package instructions.
In the same skillet add 1 tbsp olive oil over and heat to medium heat. Add in 1 cup corn and season with salt, pepper, garlic powder, cavendars and paprika. Cook about 2 minutes. Add in spinach and let wilt!
Stir in heavy cream and parmesan cheese. Bring to a boil then reduce to simmer. Add in cooked pasta and chopped bacon. Toss to combine. Top with sliced chicken, garnish with parmesan cheese and serve!