For the stew, heat a pan with oil over medium heat and fry the onion until golden brown.
Add the chicken, the tomato, the seasoning and saute for 3 minutes.
Add the parsley, season with salt, mix and turn off the heat. Set aside.
For the corn cream, blend 1 can of corn, the milk, the margarine and the cornstarch for 2 minutes.
Pour into a pan, add the remaining corn, season with salt to taste and cook for 5 minutes or until it thickens a little.
In a medium baking dish, alternate layers of corn cream, pasta, stew, prato cheese, ending with corn cream, sprinkle with Parmesan cheese and bacon, and bake in a preheated medium oven for 35 minutes.