Heat 1 tablespoon of oil in a large, deep skillet over medium heat. Add the finely chopped onion, diced green bell pepper, and minced garlic. Sauté for 7-8 minutes, stirring occasionally, until the vegetables soften and develop golden edges. You'll know they're ready when the onions become translucent and your kitchen fills with a sweet, garlicky aroma.

Add the ground chicken to the skillet, breaking it apart with a wooden spoon or spatula. Cook for 5-7 minutes, crumbling thoroughly and stirring frequently until no pink remains and the chicken develops light brown coloring throughout. The chicken should reach an internal temperature of 165°F for food safety.

Sprinkle the Cajun seasoning evenly across the cooked chicken and stir well to distribute the spices throughout. Add the drained corn and mix until combined.

Pour in the crushed tomatoes, tomato sauce, ketchup, Worcestershire sauce, and brown sugar. Stir everything together until well combined. Add hot sauce if desired. Reduce heat to medium-low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. The mixture should coat the back of a spoon and fall in thick ribbons.

While the filling simmers, preheat your oven to 400°F. Place hamburger buns cut-side up on a baking sheet and toast for 4-5 minutes until lightly golden.

Remove the toasted buns from the oven and immediately sprinkle mozzarella and cheddar cheese on the bottom halves.

Spoon the Cajun chicken mixture generously onto the cheese-topped buns and serve immediately while hot.