Cook pasta in a large deep saute pan until al dente, reserve a cup of pasta cooking water, and drain. Wipe pan dry if using for next steps, otherwise use a large frying pan. Scatter diced bacon in pan over medium-high heat and cook until crisp. Transfer bacon bits to paper towels to drain. Pour off all but 1 tablespoon bacon fat and add corn to pan. Season with salt and pepper and cook for 1 to 2 minutes until crisp-tender. Add pasta and a couple splashes of reserved cooking water and half the parmesan, then toss together. Season with more salt and pepper if needed and add more cooking water if not loose enough. Add scallions and stir to warm. Stir in bacon and transfer to serving bowl. Sprinkle with remaining cheese and fresh herbs.