Before starting, wash and dry all produce. Cut bacon into 1-inch pieces. Heat a large non-stick pan over medium heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 7-9 min.** Remove pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.

Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice shallot.

Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4ppl). Drain and return the tortellini to the same pot, off heat.

While tortellini cooks, heat the pan with reserved bacon fat (from step 1) over medium-high. When hot, add shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Remove pan from heat, then stir in pesto, sour cream, corn, and reserved pasta water.

Add creamy basil pesto sauce, half the bacon and half the Parmesan to the pot with tortellini. Stir until tortellini is coated.

Divide pasta between bowls. Sprinkle remaining bacon and remaining Parmesan over top.