Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente
Meanwhile, in a large, deep skillet, heat the EVOO, one turn of the pan, over medium-high. Add the bacon; cook until crisp, 2 to 3 minutes. Add the onion, chiles, garlic and thyme; season with salt and pepper. Cook until the vegetables soften, about 2 minutes. Add the corn and wine; cook until the liquid reduces slightly, about 2 minutes. Stir in the stock; reduce the heat to a low simmer.
Drain the pasta, reserving 1/2 cup of the pasta cooking water. Melt the butter into the sauce, then stir in the crabmeat and cooking water, if needed to loosen sauce. Season with the Old Bay. Off heat, toss the sauce with the pasta, lime juice and parsley. Divide the pasta among bowls and top with the scallions.