Add the strips of bacon to a large sauté pan and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible, about 6 tablespoons.

Add the butter and allow to melt then add the corn and cook until the kernels are tender about 5 minutes. Next, add the tomatoes and garlic, cooking, stirring occasionally, until the tomatoes have softened and some of the juice has evaporated, about an additional 5 minutes.

Add the flour and stir to combine. Let the roux cook for a minute until a pale golden brown. Add the milk, stirring to incorporate. Bring the mixture to a boil then lower the heat to medium-low. Cook, stirring occasionally, until the sauce coats the back of a spoon, about 5 minutes. Stir in the basil.

Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and return to the pot. Pour the cream sauce over the pasta and half the bacon, stirring to combine.

Divide among warmed pasta bowls and top with the remaining bacon. Serve immediately.