Yeah definitely. If corn is the only unmalted grain you are using, then it should probably be 40% of the mash at an absolute maximum...but that's a lot of corn and your mash would get stuck anyway
If 50% of your mash is a good converter like 2-row then you'll be fine. The enzymes in the 2-row will convert the starches in the unmalted grain. Adjuncts like crystal malt don't need any conversion.
If you use raw grain, then you have to mash the raw grain with some 2-row and then boil it to gelatinize it. Flaked grains have been pre-gelatinized, which makes them really convenient.
I'm a big fan of flaked barley in Pale Ales and Bitters. Cheers