Bring a large pot of water to a boil.
Put the bacon in a large skillet (the largest you’ve got!) and place it over medium heat. Cook, stirring occasionally, until the bacon is crisp.
Add the shallot and garlic, and season with salt and pepper. Cook, stirring often, until tender, about 2 minutes. Set the skillet aside.
Season the boiling water with salt, and add the spaghetti. Set a timer for 1 minute before the package directions for al dente. When the timer goes off, add the corn kernels. Cook until the pasta is al dente. Reserve 1 cup of the cooking water, then drain.
Slide the drained pasta and corn into the skillet with the bacon and turn the heat to medium. Add about half of the reserved cooking water (or more as needed), stirring, until the pasta is coated and looks glossy. Season generously with salt and pepper (this is key—you will need more than you think). Remove the pan from the heat and add the lime juice, Parmesan and chives. Drizzle in a tablespoon or two of olive oil. Taste and season with additional salt, pepper and/or lime juice, as needed.
Twirl the spaghetti into bowls and garnish with more Parmesan and chives.