Heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh corn kernels and cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and the corn is tender.
Reduce the heat to medium-low and pour in the heavy cream. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Add the chopped fresh basil leaves to the sauce and stir to combine.
Return the cooked chicken breasts to the skillet and spoon the creamy basil sauce with corn and tomatoes over the chicken.
Simmer for 2-3 minutes to warm the chicken through and allow the flavors to meld.
Serve the creamy basil chicken skillet hot, garnished with additional fresh basil if desired.