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Preheat oven to 350 degrees F.
In a medium bowl with an electric mixer on low speed, combine the cream cheese, drained tomatoes, corn and chiles.
Slice through the thick part of each chicken breast so that it opens like a book. Double wrap the chicken with plastic wrap and out it with a meat until it's 1/4 inch thick.
Season one side of each chicken breast with salt and pepper, then flip it over and spread with 1/4 of the cream cheese filling. Roll each chicken breast up and place it seam side down in a baking dish. Rub a little olive oil over the top of the chicken then season with Tajin and salt and pepper.
Cover and bake for 35 minutes. Remove the cover and bake for another 15 minutes.
Thinly slice and then serve.
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