Chop the onion finely. In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil; add the onion and sauté until softened, about 4 minutes. Stir in the cumin and cook another minute. Add the remaining tablespoon of olive oil and brown the chicken, breaking up clumps with a wooden spoon. Add the diced tomatoes and green chilies (with their juices), corn, salsa verde, salt, and pepper. Stir to combine. Cover to keep warm.