In a small saucepan, combine the broth, coriander, cumin, oregano, and salt and bring to a simmer over medium heat. Add the chicken, cover, and simmer for 5 to 10 minutes, or until the chicken is just cooked through and very faintly pink in the center.
Reserving the broth, transfer the chicken to a cutting board. When cool enough to handle, shred.
Whisk the tomato paste and chile powder into the reserved broth. Dip each tortilla into the broth mixture. Divide the shredded chicken and corn among the 4 tortillas, roll them up, and place them, seam side down, in an 8 x 8-inch baking dish.
Pour the remaining broth mixture over the enchiladas and scatter the cheese over the top. Bake for 15 minutes, or until the cheese has melted and the tortillas are piping hot. Let rest in the pan for 10 minutes before serving.