Trim chicken breasts and lightly pound between two sheets of plastic wrap to an even 1/2-inch thickness.
Season chicken with salt and pepper to taste.
Place flour on a plate and coat chicken well, shaking off excess.
Melt butter in a large skillet over medium-high heat.
Add the chicken to the skillet and cook 2 minutes per side to brown lightly.
Remove chicken to a plate.
Add corn and tomatoes to the skillet and toss briefly.
Add chicken broth and bring mixture to a simmer.
Return chicken to skillet, tucking it in among the corn and tomatoes.
Simmer, covered, for 2 minutes.
Uncover and simmer until chicken is cooked through, 3 to 5 minutes longer.
Stir in chives and serve.