Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Toss diced chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook chicken until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
In the same skillet, sauté diced bell peppers and corn kernels for 3-4 minutes until tender and slightly caramelized.
Pour in chicken broth and heavy cream, stir to combine. Simmer for 3-4 minutes until sauce thickens slightly.
Return cooked chicken to skillet and coat with sauce. Add drained pasta and toss until evenly coated and heated through.
Garnish with chopped parsley and serve immediately.
