South-of-the-Border Chicken & Pasta Skillet

2 cups medium-shaped pasta, uncooked

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 pkg.  (10 oz.) frozen corn

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4 tsp.  ground cumin

1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.