Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the cubed chicken and brown on each side about 1–2 minutes until nearly cooked through; transfer heat is fine to leave the centers slightly undercooked.
Stir in 2 teaspoons minced garlic and cook 1 minute until fragrant.
Pour in 1½ cups heavy cream, 1 cup low-sodium chicken broth, and 1 ounce taco seasoning; season with salt and pepper and stir to combine.
Add 8 ounces dry penne and bring the mixture to a light boil, stirring occasionally to prevent sticking.
Once boiling, reduce heat to low and stir in the drained corn, drained black beans, and drained diced tomatoes; cover and simmer about 20 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
Remove from heat, stir in 1/2 cup grated Parmesan until melted and combined.
Garnish with chopped parsley or cilantro if using, then serve immediately.
