De-seed and dice the bell pepper. Wipe the mushrooms clean if necessary and slice them. Remove the skin from the chorizo, and cut into small, bite sized pieces.

Heat the oil over a medium heat in a large frying pan/skillet. Cook the red pepper for a couple of minutes. Add the chorizo and cook for 3-4 minutes so the oil from the chorizo begins to release (this will help flavour the sauce as it cooks). Add the mushrooms and stir to coat with the chorizo oil, then cook for a few minutes until they begin to soften. Add the sweetcorn kernels, chopped tomatoes, and chicken stock, then let the sauce simmer for a few minutes, stirring occasionally, until it begins to thicken and reduce.

Stir in the cream cheese and grated Parmesan and continue cooking until the cheese is melted. Finally, stir in the cooked, drained pasta, and simmer for another minute.

Divide between plates (mine served three generously) and serve with extra Parmesan for sprinkling.