Heat a large nonstick skillet over medium heat and add the bacon. Cook until the bacon is crispy and all the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
While the bacon is cooking, bring a pot of salted water to a boil. While that is coming to a boil, slice the corn kernels off the cob. I do not cook the corn the first, I use it straight from the cob.
In a bowl, whisk together the eggs and parmesan cheese until completely combined. It will be thick. Add a few cracks of black pepper and stir.
Boil your tortellini. It will only take 3 to 5 minutes. Be sure to reserve 1 cup of the pasta water. Once reserved, drain the tortellini.
Heat the skillet with the bacon fat over medium-low heat. Add the garlic cloves. As soon as you drain the tortellini, add it to the skillet and toss it with the bacon fat and garlic. You want it all coated.
Turn the heat off under the skillet. Add the parmesan/egg mixture and immediately begin stirring with a spatula or wooden spoon to create a creamy sauce. You want to stir quickly but gently. Stir for at least 2 minutes, so the eggs don’t scramble and a sauce coats the tortellini. Whisk in ½ cup of the reserved pasta water and stir until the sauce comes together. If you want the sauce even more silky, you can add the remaining pasta water in some increments.
Stir in the corn kernels and the crispy bacon. Taste and season with more salt and pepper if needed. This flavor of this dish will depend highly on the salt content of your cheese and bacon! You may need to add more salt at the end - I always wait until the end of this dish so I don’t make it too salty!
Stir in the fresh basil and chives. Top with more parmesan cheese. Serve immediately!