1. Combine chili powder and salt in shallow dish, add chicken, and shake to coat, very throughly.
2. Heat one tablespoon oil in large skillet on medium high heat. Add chicken, cook and stir until, no longer pink in center.
Remove to serving dish.
3. Heat remaining one tablespoon oil in skillet. Add onion, cook and stir 2 minutes or until tender. Add bell peppers. Cook and stir 2 to 4 minutes or until crisp-tender. Add corn. Heat throughly, stirring occasionally. Return chicken to reheat and season to taste with salt and pepper.