In a medium bowl, toss the cubed chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Set aside.

Heat a large skillet (cast iron works great) over medium-high heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain, reserving about 1-2 tablespoons of bacon grease in the skillet.

Add the seasoned chicken to the skillet with the reserved bacon grease. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside with the bacon.

Reduce heat to medium. Add butter to the skillet. Once melted, add the finely diced yellow onion and cook for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Stir in the thawed corn. Cook for 3-5 minutes, allowing some of the corn kernels to lightly brown and release their sugars.

Pour in the heavy cream and milk. Bring to a gentle simmer, then reduce heat to low. Add the softened cream cheese cubes and whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy sauce.

Stir in the grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne pepper (if using). Taste and adjust seasonings as needed.

Return the cooked chicken and crispy bacon (reserving a little for garnish if desired) to the skillet. Stir gently to combine and heat through for 1-2 minutes.

Ladle the creamy chicken and bacon creamed corn into bowls. Garnish with fresh chopped chives and any reserved crispy bacon bits. Serve hot.