Meanwhile, heat EVOO, a turn of the pan, in a large skillet over medium to medium-high heat. Add the bacon and cook to crisp, drain and reserve the bacon and pour off all but about 2 tablespoons of drippings. Return pan to heat and add whole corn kernels and season with a black pepper and just a bit of salt. Cook corn until it starts to lightly brown at edges, about 5-6 minutes, then add in onions and garlic, chili pepper and thyme and cook together a couple of minutes more. Stir in puree and heat through. Then stir in butter and dill. If sauce is too thick, add a ladle of starchy water to pan just before draining the pasta. Add pasta to sauce and toss vigorously to coat evenly for at least 1 minute. Adjust seasoning and serve with freshly grated cheese on top.