Pesto Chicken Skillet Supper

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2 boneless, skinless chicken breasts, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper 

2 tablespoons olive oil 

1 small red onion, thinly sliced

1 large zucchini, halved and sliced into 1/4-inch half-moons 

1 large summer squash, halved and sliced into 1/4-inch half-moons 

2 cups chopped kale 

1/2 cup yellow cherry tomatoes, halved 

1/2 cup red grape tomatoes, halved 

2 ears corn, shucked and kernels removed 

2 cloves garlic, minced 

1/4 cup store-bought basil pesto

1/4 cup heavy cream 

Juice of 1/2 lemon 

One 5-ounce Parmesan wedge, grated