Preheat oven to 350°F. Line baking sheet with aluminum foil.

Wash and peel potatoes, and slice at 1/4" thickness. Bring pot of water to a rolling boil, add potatoes, and boil for 15 minutes.

Cut chicken into 1" cubes. Place in bowl with mayonaisse and stir to evenly cover.

In Zip-loc bag, combine bread crumbs and black pepper. Add chicken, and shake until cubes are evenly covered. Place on baking sheet and cook in oven for 10 minutes.

Heat gravy and corn, and set aside.

Drain water from pot of potatoes, and add butter and salt. Stir vigorously, then mash until creamy with lumps.

Plate mashed potatoes, drizzle gravy, and top with corn, cheddar cheese, and chicken. May sprinkle with pepper if taste desires.