Bring a large pot of water to a boil over medium heat. Once boiling, cook pasta according to package directions for al dente. Drain and return to the pot.

Cut chicken breasts in half lengthwise and pat Cajun seasoning on all sides of the chicken.

Using a large deep frying pan or skillet, heat over medium heat.

Melt 1 tablespoon of butter and add chicken to the pan.

Cook over medium heat and cook the chicken approximately 6 minutes on each side, adding additional butter as needed.

Remove chicken and let cool, remove any burnt bits from the pan, and return to medium heat.

Add onions and bell pepper, and cook until translucent and tender.

Next add the garlic and cook for an additional 3 minutes.

Pour chicken broth into the pan and simmer for 5 minutes.

Add heavy cream and bring to a slight boil.

Sprinkle the cheese, ¼ at a time, stirring constantly.

Add corn and chipotles, and continue to cook until heated through.

Pour sauce into the pot with the pasta. Stir to combine.

Add pasta mixture to serving dishes and top with sliced blackened chicken.