Place the peeled and diced potatoes in a large pot of salted water and bring to a boil over high heat, then reduce to medium and boil for 15 minutes or until tender.

Drain the potatoes and return them to the pot; add butter and milk, then mash with a potato masher or hand mixer until smooth and creamy.

Heat a frying pan over medium-high heat; cook chicken tenders for 4-5 minutes on each side until golden brown and fully cooked, then dice.

In a separate pan, heat the corn over medium heat for 3-4 minutes until warmed through.

Warm the gravy in a small saucepan over medium heat, stirring occasionally, until it reaches a gentle simmer.

Divide the mashed potatoes evenly among 4 large serving bowls as a base.

Top each bowl of mashed potatoes with diced chicken and a generous portion of warm corn.

Sprinkle shredded cheese over each bowl and drizzle with hot gravy; serve immediately.