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Gather all ingredients.
Sprinkle the chicken evenly with 1 tablespoon taco seasoning.
Heat 2 tablespoons butter in a large skillet over medium-high. Add chicken to pan and cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches. Transfer the chicken to a plate and keep warm.
Melt remaining 2 tablespoons butter in skillet and add poblano, drained corn, and garlic and cook 5 to 8 minutes until softened. Add smoked paprika and remaining taco seasoning, stirring until vegetables are evenly coated. Stir in salsa and cream cheese; cook 5 to 10 minutes until cream cheese is melted and smooth. Stir in lime juice.
Add chicken back to skillet and cook 10 until warmed through. Sprinkle with cilantro.