1. Cut chicken into bite-sized pieces. In a mixing bowl, toss with olive oil, paprika, black pepper, and salt.

2. Heat a skillet over medium-high heat. Sear chicken until golden brown on all sides. Remove and set aside.

3. In the same skillet, melt butter. Add minced garlic and chili flakes or chili garlic sauce. Sauté until fragrant.

4. Return the chicken to the skillet and toss to coat in the chili garlic butter. Set aside.

5. Bring a large pot of salted water to a boil. Cook rotini until al dente. Drain.

6. In a saucepan, melt a bit of butter and cook corn until slightly charred.

7. Add Cajun seasoning, heavy cream, and Parmesan cheese. Stir until smooth and thickened.

8. Combine the cooked pasta with the Alfredo sauce and mix well.

9. Serve pasta on plates and top with chicken bites. Garnish with fresh herbs.