Heat a large skillet over medium-low heat. Add olive oil and pancetta and cook until all fat is rendered from meat, approximately 5 minutes. Add corn to skillet and increase heat to high. Continue to sauté until corn begins to brown. Add yellow onion, red bell pepper, celery, salt, pepper, bay leaf, and thyme. Sauté, stirring occasionally, until onions are translucent, about 4 minutes. Pour in chicken stock and bring to simmer. Simmer until about ¼ cup of liquid remains. To finish, add cream, reduce until thick, and stir in chopped parsley and tomato. Separate
into individual bowls and serve warm.