Place each chicken breast half between 2 sheets of heavy-duty plastic wrap or in a zip-top plastic freezer bag.
Pound each piece to 1-inch thickness using a heavy skillet or the heel or your hand.
Season both sides of chicken with chili powder, cumin and ½ teaspoon each salt and pepper.
Heat ½ tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 chicken breast halves to pan; cook 3 to 4 minutes on each side or until chicken is done. Remove from pan and keep warm. Repeat procedure with ½ tablespoon oil and remaining chicken.
Heat 1 tablespoon oil in pan over medium heat.
Add garlic and corn; sauté 5 minutes or until corn is tender and browned. Stir in salsa and ½ teaspoon each salt and pepper.