Cheesy Chicken and Salsa

2 C penne pasta
1 lb boneless chicken breasts, cut into bite size pieces
1 1/4 C chunky salsa
1 C frozen corn, thawed
1 green pepper, diced
2 C Mexican-style shredded four cheese

Cook pasta according to package instructions.
Heat large skillet sprayed with PAM on Med-Hi heat. (or use a little olive/veg oil) Add chicken. Cook and stir 2 min. Stir in Salsa, corn and diced pepper. Bring to boil. simmer on med-lo heat 10 min or until chicken is done.
Add drained pasta to chicken mixture. Mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min or until cheese is melted.