1. In a large skillet over medium heat, cook the bacon until crisp, about 10 minutes. Drain the bacon on paper towels, chop it up, and reserve 1 tablespoon of the bacon fat in the skillet.

2. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes and return them to the pot. Add the evaporated milk, butter, salt, and pepper. Mash the potatoes until smooth. Stir in 1/4 cup of the chopped bacon and set the potatoes aside.

3. In the skillet with the reserved bacon fat, add the ground beef, onion, and bell pepper. Cook over medium heat until the beef is browned, about 8 to 10 minutes. Toss in the corn, garlic, and smoked paprika, and cook for an additional minute.

4. Stir in the barbecue sauce, Worcestershire sauce, mustard, salt, and pepper. Give it a good mix to ensure all the flavors are well incorporated.

5. Preheat your oven to 375°F. Grease a 2-quart baking dish, then spread the beef mixture evenly in the dish. Top the beef with the creamy mashed potatoes, followed by the shredded cheddar cheese and the remaining chopped bacon. Finally, sprinkle the French fried onions over the top.

6. Place the baking dish on a baking sheet and pop it in the oven. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted to perfection. Before serving, garnish with the fresh chopped parsley for a touch of color and freshness.