Start by boiling a large pot of salted water. Once boiling, add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells and set them aside to cool slightly.
In a mixing bowl, combine the chopped rotisserie chicken, taco seasoning, cream cheese, sliced green onions, thawed corn, salsa, and 1 cup of the shredded Mexican cheese. Mix everything together until well combined and creamy.
Preheat your oven to 350°F (175°C). Using a spoon, carefully fill each cooked pasta shell with the chicken mixture. Place the stuffed shells in a greased 9x13-inch baking dish, opening side up.
Once all the shells are stuffed, sprinkle the remaining cup of shredded Mexican cheese over the top. This will create a delightful cheesy crust as it bakes.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Once out of the oven, let the Chicken Mexican Stuffed Shells cool for a few minutes. Serve them with a dollop of sour cream, sliced cherry tomatoes, and fresh cilantro for a pop of color and flavor.
