Wash, clean, seed and cut chilies into fine rings. Peel and dice onion.
Rinse meat, pat dry, cut into strips. Cook the ribbon noodles in salted water according to package instructions until al dente. Heat oil in a frying pan and brown meat on all sides. Remove, season with salt and pepper. Sauté onion in drippings until translucent, add chilies, sauté. Stir in tomato paste, pour in broth. Drain the corn, add and simmer for about 5 minutes. Drain the noodles and fold into the sauce with the meat strips. Season the chicken chili pan to taste and sprinkle with parsley if desired.
