Heat the olive oil and fry the chopped onion until soft. Add the rice and stir until fried then add the broth. Once boiling, reduce the heat, put the lid on and after about 10 minutes, add the chopped chicken and corn, and mix well.
Allow to stew for another 5 minutes, and when the rice absorbs the liquid, add the cream and spices to taste. After about 2-3 minutes, remove it from the heat and mix it with grated cheeses.
Put the lid on and allow it to smother for at least 10 minutes. Serve with freshly chopped parsley.