Cook the pasta according to package directions.

Preheat the oven to 350 degrees.

In a large skillet, heat the oil. Add the chicken and cook until browned, about 3 minutes per side. Add the minced garlic to the skillet and sprinkle the chicken with the red pepper flakes. Saute the chicken in the garlic for about 30 seconds - 1 minute, being sure not to let the garlic burn. Remove the chicken from the skillet & cut into bite sized pieces.

Add the pasta to a 2 quart casserole dish. Add the chicken & fiesta corn to the dish, tossing to mix. Combine the alfredo sauce & chilies; pour over the chicken and pasta. Toss to combine.

Bake for 25 - 30 minutes or until sauce is bubbling.