Place a large pot over medium-high heat and add 2 tablespoons of olive oil. Add the chicken bits and brown them, about 5-6 minutes. Add garlic and some salt and freshly ground black pepper. Add 1 bottle salsa (medium or hot, depending on your taste) and the cup of corn.. Simmer for 8-10 minutes to let the flavors come together. While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheese evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.