Place the bacon in a large skillet and heat over medium heat for 5-7 minutes, turning twice, until browned. Remove to a paper towel lined plate to drain. Chop.

Add the shallots, garlic, 1/3 of the corn, salt, and pepper to the pan. Cook, stirring frequently, for 5 minutes. Transfer to a food processor and process until smooth.

In the same skillet heat the butter over medium heat. Add the remaining corn and cook for 3 minutes. Stir in the jalapenos, lemon zest, and lemon juice. Add in the corn puree and bring to a boil.

Reduce heat to a simmer and cook for 8 minutes.

Meanwhile, cook the pasta according to the package directions. Drain, reserving a half cup of pasta water.

Add the pasta water to the corn mixture and mix well. Heat for 2-3 minutes.

Place the pasta in 4 bowls and top with the corn sauce. Sprinkle with bacon, parsley, and Pecorino Romano.