Preheat oven to 400 degrees. Lay individual strips of bacon on a baking sheet, taking care not to overlap. On another baking sheet, lay out the corn cobs along with a pinch of salt on each.
Roast the bacon for 20-25 minutes, checking for doneness after 15 minutes (the goal is very crisp bacon). Additionally, dry roast the corn for 20-25 minutes, turning once, or until just brown. Once the bacon is done, remove and place on a paper towel to drain. Once corn is roasted, carefully cut corn off of the cob.
As bacon and corn roast, cook pasta according to package directions, minus 2 minutes. Drain and set aside once done.
Also as bacon and corn roast, in a very large pan over low heat, add in 2 tablespoons of olive oil (or bacon fat from the roasting bacon). Sweat the shallots along with 1/4 teaspoon of salt for 3-4 minutes.
Once the shallots have softened, add in the cleaned mushrooms. Saute for 7-8 minutes along with the remaining salt until soft and just brown.
Once everything is cooked, in a large bowl or pan combine pasta/corn/mushrooms/shallots/goat cheese. Garnish with the torn sage, crumble the bacon, and shower with the Parmesan as shown.