Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
Cook the pasta according to package directions; drain well.
Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
Pour mixture into the 13 x 9 dish.
Evenly sprinkle with the shredded cheese and then the cilantro or parsley.