Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, swirl it to coat the bottom of the pan. Add in the chicken and spread it out into a single layer. Season with salt and pepper.

Let the chicken cook untouched for about 4 minutes or until golden brown and seared on the bottom. Toss the chicken around and continue to cook until it's no longer pink inside. Remove the chicken from the skillet and onto a plate.

Add a little more olive oil to the skillet and toss in the shallot, tomatoes, corn, salt and pepper. Sauté for 4 minutes and then add in the garlic. Continue to sauté until the tomatoes soften slightly and their skin starts to break.

Add the chicken back into the skillet along with the pesto. Stir everything together until it's coated in pesto. Scatter the mozzarella balls on top and cover the skillet with a lid. Turn the heat down to low and let everything warm through until the cheese melts, about 2-3 minutes. Remove from the heat and garnish with chopped basil.