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Heat the oil in a large saucepan and add the chicken breast and 2 tsp of your peri-peri seasoning.
Stir over a high heat until the chicken is coloured all over, about 5 minutes.
Add the peppers, red onion and garlic and cook for a further 5 minutes.
Stir in the chicken stock, tinned tomatoes, rest of the peri peri, salt and pepper and pasta and bring to a simmer.
Place a lid on and cook for 15-18 minutes, until the pasta is cooked al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
Stir in the cream cheese and the sweetcorn.