Step 1: Cook Pasta and Prep Chicken
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Cook pasta in salted boiling water for 2-3 minutes LESS than package directions for al dente. Drain. In a bowl, toss shredded chicken with olive oil, smoked paprika, garlic powder, salt, and pepper.

Step 2: Create the Chipotle Flavor Foundation
In a food processor or with a mortar and pestle, puree the chipotle peppers and 2 tbsp adobo sauce into a smooth paste. In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium. Sauté diced onion until soft, 5-6 minutes. Add minced garlic, cumin, and oregano; cook 1 minute until fragrant. Stir in the chipotle paste and cook for 2 minutes to “toast” the flavors and deepen their color.

Step 3: Build the Creamy Chipotle Roux Sauce
Push the onion-chipotle mixture to the sides. In the center, melt the 3 tbsp butter. Sprinkle the flour over the butter and whisk for 1-2 minutes to form a roux. Gradually whisk in the warm milk and chicken broth until smooth, creating a thickened béchamel. Reduce heat to low.

Step 4: Finish the Signature Sauce
Take the skillet off the heat (this prevents curdling). Whisk in the cubed cream cheese and sour cream until completely smooth and emulsified. Whisk in the grated Cotija cheese and lime juice. The sauce should be a beautiful, creamy, orange-pink color. Taste and adjust heat—add more adobo sauce for warmth or another minced pepper for more fire.

Step 5: Combine All Components
To the skillet with the finished sauce, add the drained al dente pasta, seasoned chicken, diced red bell pepper, corn, black beans (if using), and chopped cilantro. Gently fold everything together until every ingredient is evenly coated in the luxurious sauce.

Step 6: Assemble and Add Cheese Topping
Pour the mixture into the prepared baking dish, spreading evenly. In a bowl, combine the shredded Monterey Jack and Pepper Jack cheeses. Sprinkle this cheese blend evenly over the entire surface.

Step 7: Apply Optional Crunchy Topping and Bake
If using the Panko topping, mix breadcrumbs with melted butter and chili powder. Sprinkle over the cheese. Bake, uncovered, for 25-30 minutes, until the cheese is melted, bubbly, and golden in spots, and the edges are vigorously bubbling.

Step 8: Rest, Garnish, and Serve
Remove from oven and let rest for 10-15 minutes. This allows the sauce to thicken and set for perfect serving. Garnish with fresh cilantro and serve with lime wedges, avocado slices, and extra crema on the side to balance the heat.