Boil half a pot of salted water. Cook pasta to al dente, about 7 minutes. Set aside.
Heat olive oil in a large skillet over medium heat. Add chicken and cook about 5 minutes, until white on both sides. Add onion and garlic and simmer about 5 more minutes, until onions are soft and chicken is cooked through. Pour into strainer to drain excess oil. Add to pasta.
Mix chicken and pasta thoroughly. Add tomatoes with juice, salt, pepper, corn and mozzerella cheese. Mix thoroughly to combine.
Butter a large baking dish with half of the butter. Pour pasta mixture into the dish.
Mix breadcrumbs and parmesan cheese in a small bowl. Sprinkle over the top of the pasta.
Dot the top with small dabs of butter. Bake in a preheated 400° oven for 30 minutes.
Goes well with crusty italian bread and butter, and a salad!