South-of-the-border chicken and pasta skillet

2 c. pasta, uncooked
2 boneless chicken breasts thawed 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 t. cumin
1 c. kraft mexican style finely shredded four cheese

Cook pasta. meanwhile, cook and stir chicked in large skillet on medium-high heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta add to skilet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining cheese: cover. Remove from heat; let stand 5 min. or until cheese is melted.