South of the border chicken and pasta skillet

2 cups medium size pasta (the swirly kind)
2 boneless chicken breast halves cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn unthawed (about 2 cups)
4 oz. cream cheese
1/4 tsp. ground cumin
1 cup shredded cheese

Cook pasta as directed on package.

Cook and stir chicken in large skillet sprayed with cooking spary on medium heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium heat 6 minutes or until corn in heated through and cream cheese is melted, stirring occasionally.

Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.