Step 1: Cook the Pasta and Season the Chicken
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package directions until it is just al dente (firm to the bite). It will continue to cook in the oven, so you must avoid overcooking it now. Drain and set aside. While the pasta cooks, pat the chicken cubes dry and toss them with 1 tsp chili powder, ½ tsp cumin, salt, and pepper.

Step 2: Cook the Chicken
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, until cooked through and nicely browned. Remove the chicken from the skillet and set aside.

Step 3: Build the Flavor Base
In the same skillet, melt the 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.

Step 4: Create the Roux and Sauce
Sprinkle the 3 tablespoons of flour over the onions and garlic. Whisk constantly and cook for 1-2 minutes to form a paste and cook out the raw flour taste. While whisking, gradually pour in the chicken broth and heavy cream, ensuring no lumps form.

Step 5: Spice it Up and Add Vegetables
To the simmering sauce, add the 2 tsp chili powder, 1 ½ tsp cumin, smoked paprika, and oregano. Stir in the undrained diced green chiles, the undrained fire-roasted tomatoes, the rinsed beans, and the thawed corn. Bring the sauce to a gentle simmer and let it thicken for 3-4 minutes.

Step 6: Combine All Components
Return the cooked chicken to the skillet. Add the cooked, drained pasta. Stir everything together gently until the pasta and chicken are evenly coated in the flavorful Southwest sauce.

Step 7: Top with Cheese and Bake
If your skillet is oven-safe, you can bake it directly in there. Otherwise, transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded Monterey Jack and cheddar cheese blend evenly over the top. Place in the preheated oven and bake, uncovered, for 20-25 minutes, or until the cheese is completely melted, bubbly, and has golden-brown spots.

Step 8: Garnish and Serve
Remove the bake from the oven and let it rest for 5-10 minutes. This allows the sauce to thicken slightly for cleaner serving. Garnish generously with fresh cilantro and sliced scallions. Serve hot, with sour cream and sliced jalapeños on the side for those who want an extra kick