Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.