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.)
Turn on the oven’s broiler (this will be used to melt the cheese).
Heat a large oven-safe skillet over medium heat.
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.)
Add chicken, garlic, cumin, and paprika. Saute until fragrant, 2 to 3 minutes.
Stir in green chiles, enchilada sauce, and diced tomatoes.
Cook until the sauce starts to bubble, 2 to 3 minutes.
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.)
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).
Serve pasta immediately with any toppings you’d like.