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Season chicken with 1 teaspoon salt and ¼ teaspoon black pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning halfway through, until golden brown on each side, 10 to 12 minutes total. Transfer chicken to a plate.
Reduce heat to medium. Cook onion and 1 tablespoon oil, stirring occasionally, until onion is tender and light golden, 3 to 5 minutes. Add tomatoes, garlic, red pepper flakes, and 1 teaspoon salt. Cook, stirring occasionally, until garlic is fragrant and tomatoes just begin to soften in places, about 1 minute.
Stir in corn and cream. Bring to a boil over high heat, then reduce heat to medium. Nestle chicken into corn mixture and scrape any accumulated juices into skillet. Cover and reduce heat to medium-low. Cook until an instant-read thermometer inserted into thickest part of chicken registers 165º, 4 to 6 minutes.
Remove pan from heat and uncover. Top with basil and Parmesan.