Husk the corn and remove the kernels from the cobs. Chop the bacon, dice the onion and red bell pepper, and mince the garlic.

In a large skillet, heat over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and leave the drippings in the pan.

In the same skillet, add the diced onion and red bell pepper. Sauté for about 5 minutes until softened. Stir in the minced garlic and smoked paprika, cooking for an additional minute.

Add the fresh corn kernels to the skillet and stir everything together. Cook for about 5-7 minutes until the corn is tender and slightly caramelized.

Return the crispy bacon to the skillet, mix everything together, and season with salt and pepper to taste. Garnish with chopped parsley before serving.