Preheat oven to 375°F. Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4 inch thick using a rolling pin. In a shallow dish, mix flour, 1 teaspoon salt, and cumin. Dredge chicken breasts through flour mixture and reserve excess. Over medium-high heat, melt 2 tablespoons butter in a large pan (not non-stick). Brown chicken just until cooked through, being careful not to let butter burn, about 1 minute per side. Remove chicken from pan and tent with foil.
In same pan, add 1 tablespoon butter and reduce heat to medium. Add onion, pepper, corn, garlic and 1 tablespoon of the reserved flour mixture to the pan and stir, scraping up browned bits from the bottom of the pan. If mixture looks dry, add 1 additional tablespoon butter. Cook until vegetables have softened, about 2 minutes. Add tomatoes with their juice, cream, Texas Pete® Chipotle Hot Sauce, broth or water, 1 teaspoon salt, and sugar. Stir and continue to cook until sauce has thickened, about 1-2 minutes. Remove from heat.
Take reserved chicken and cut into 1/2 inch pieces. Add chicken to sauce along with 1 tablespoon chopped cilantro and stir to combine. Line the bottom of a 9 x 12 inch baking dish with 4 tortillas. Spread half of the chicken mixture over the tortillas and top with 4 more tortillas. Repeat, ending with tortillas on top. Spread cheese over the top and bake until heated through, about 10-12 minutes. If desired, brown cheese under broiler until golden, about 5 minutes. Top with remaining tablespoon cilantro and serve.