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Sprinkle chicken with ⅛ teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 5 to 7 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil, corn kernels, tomato and garlic to the pan. Cook, stirring, until the tomatoes start breaking down, about 2 minutes.
Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes.
Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining ⅛ teaspoon each salt and pepper; simmer, stirring, for 2 minutes.
Return the chicken to the pan along with the basil; turn to coat. Serve the chicken topped with the sauce. Garnish with chives, if desired.