Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.

Season the chicken: Pat chicken dry and cut into bite-size pieces. Toss with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a few grinds of black pepper.

Brown the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.

Sauté the veggies: In the same skillet, add another drizzle of oil if needed. Add diced red onion and bell pepper with a pinch of salt. Cook 3–4 minutes until slightly softened. Stir in minced garlic and cook 30 seconds until fragrant.

Build the sauce: Add diced tomatoes with green chilies (undrained), chicken broth, and 1/4 to 1/2 teaspoon chipotle chili powder (or 1 minced chipotle pepper) if you like extra heat. Simmer 3–4 minutes.

Make it creamy: Reduce heat to medium-low. Stir in cream cheese until smooth, or whisk in Greek yogurt off the heat to prevent curdling. If using yogurt, temper it by whisking with a few spoonfuls of hot sauce from the pan first.

Add the good stuff: Stir in corn and black beans. Return chicken and any juices to the skillet. Simmer 2 minutes to warm through.

Toss with pasta: Add cooked pasta and shredded cheese. Toss until the cheese melts and everything is coated. If the sauce feels thick, loosen with a splash of reserved pasta water.

Finish and taste: Squeeze in juice from half a lime and stir in a handful of chopped cilantro. Taste and adjust salt, pepper, and lime to your liking.

Serve: Top with extra cilantro, a few lime wedges, and optional sliced jalapeño or diced avocado for creaminess.