Cook the pasta in a large pan of rapidly boiling salted water until al dente, drain.
Heat the oil in a saucepan and cook the chicken quickly over a high heat until browned but not cooked through.
Dice the onion, then add to the pan. Stir over a medium heat for 10 minutes. Add the base sauce and the sweetcorn, bring to the boil and simmer for 5 minutes (you may need to add water to thin the base sauce down). Remove from the heat.
Combine the pasta, chicken and tomato mixture
Pour into tins and top with cheese. Bake for 10-15 minutes or until golden and cooked through.