Chicken Enchilada Pasta

0 Cook pasta according to package directions. (You can do this up to 2 days ahead of time. Toss the pasta with some oil to help minimize sticking and refrigerate it if making ahead.)
2 Turn on the oven’s broiler (this will be used to melt the cheese).
4 Heat a large oven-safe skillet over medium heat. 
6 Add corn and oil and saute until defrosted. (Note: For extra flavor, keep cooking the corn until it starts to blacken in spots, 4 to 6 minutes.)
8 Add chicken, garlic, cumin, and paprika. Saute until fragrant, 2 to 3 minutes.
10 Stir in green chiles, enchilada sauce, and diced tomatoes. 
12 Cook until the sauce starts to bubble, 2 to 3 minutes.
14 Remove skillet from heat and stir in chicken, 1 cup cheese, and pasta. (Note: If your skillet is not oven safe or is not large enough to hold all of the ingredients, you can transfer the pasta to a 9x13 baking dish.)
16 Sprinkle remaining cheese over top of the pasta. Heat under the broiler until the cheese is bubbly and melted, 3 to 4 minutes (keep a close eye on it to prevent burning).
18 Serve pasta immediately with any toppings you’d like.