Heat a large skillet over medium-low heat and add the chopped bacon. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
DO NOT THROW OUT THE BACON GREASE. Leave it in the pad for the following step.
Add the corn and asparagus to the skillet and turn the heat up to medium. Stir to coat in the bacon grease, then cook until the corn is slightly golden and the asparagus just starts to soften. Stir in the salt, pepper, and garlic and cook for 30 seconds. Transfer the corn and asparagus to a large bowl. Keep the bacon grease in the skillet.
Add the tomatoes and cooked pasta into the bowl with the asparagus and corn. Season the mixture with the salt, pepper, and garlic by tossing well. Drizzle in 2 to 3 tablespoons of the reserved bacon grease, tossing the pasta well to coat. Top with the crispy bacon and toss.
You can serve this hot or cold.