Preheat oven to 180°C.
In a large non-stick frying pan heat oil over medium heat until sizzling. Add onion and capsicum. Then cook for 3 minutes. Add bacon and corn and cook for a further 2 minutes until heated through.
Add flour. Cook, stirring, for one minute. Combine soup and cream. Stir into vegetable mixture. Then bring to the boil. Next pour mixture over pasta. Add 3/4 cup cheese. Stir till well combined.
Spoon mixture into a 5.5cm deep, 16.5cm x 24cm (base) ovenproof dish. Then top with remaining cheese, and bake for 20 minutes until golden. Serve.