Cook mini shells/caracoles as per package instructions toss in olive oil and set aside.
In a medium pot heat butter until completely melted. Add pimiento/seasoning peppers, garlic and carrots and cook until carrots are tender.
Add flour and stir to make a roux. Allow this mixture to cook for a minute
With a whisk, slowly pour Evaporated Milk into the pot, stirring continuously to ensure that this mixture becomes a smooth sauce.
Once finished lower heat and add ¼ cup mozzarella cheese, ¼ cup parmesan cheese, pasta, corn, peas, celery and bacon and stir until cheese is melted and peas is heated.
Set aside this mixture and allow to cool.
Fold in remaining cheese, place in the refrigerator and allow it to solidify.
In a bowl combine panko, flour and Season Up and mix until well incorporated. Set aside.
Heat oil to 350°F (180°C)
Take chilled mixture and create golf ball sized bites.
Coat them in the breadcrumb mixture, fry until golden brown.