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Half-fill a large saucepan with water, cover with a lid and bring to a boil over high heat. Stir in the pasta and cook uncovered for about 10 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick.
Add the sweetcorn to the saucepan, cover and return to the boil. Cook for 2 minutes more. Take out a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl.
Drain the pasta and sweetcorn in a colander then return to the pan. Add the tomatoes and the drained tuna and toss together over medium heat for 1–2 minutes or until the tomatoes are beginning to warm.
Pour the reserved water over the pasta, add the soft cheese and stir well over low heat until the cheese melts and coats the pasta. Season with freshly ground black pepper and serve immediately.