Step 1: Sear the Seasoned Chicken
Pat the chicken pieces dry. In a bowl, toss them with 1 tbsp olive oil, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Heat a large, deep skillet or braiser (at least 12 inches with a lid) over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side, until golden brown but not fully cooked through. Remove the chicken to a clean plate.

Step 2: Sauté the Aromatics and Build the Base
In the same skillet, add 1 tablespoon of olive oil. Add the sliced red onion and bell pepper. Sauté for 4-5 minutes until they begin to soften. Add the diced jalapeño and minced garlic, and cook for 1 more minute until fragrant. Stir in the frozen corn.

Step 3: Deglaze and Create the Spicy Cooking Broth
Pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits (fond) from the bottom with a wooden spoon. This is where deep flavor lives. Add the undrained diced tomatoes, tomato paste, Worcestershire sauce, minced chipotle (if using), liquid smoke (if using), and red pepper flakes. Stir to combine.

Step 4: Simmer the Pasta in the Flavorful Broth
Add the uncooked pasta directly to the skillet, stirring to submerge it in the liquid. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cover the skillet with a lid and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed most of the liquid.

Step 5: Integrate the BBQ Sauce and Chicken
Once the pasta is nearly done, stir in the spicy BBQ sauce and return the seared chicken pieces (and any accumulated juices) to the skillet. Stir everything together and continue to cook, uncovered, for 3-5 more minutes, until the chicken is cooked through, the sauce has thickened slightly, and clings to the pasta. The consistency should be rich and coating, not soupy.

Step 6: Add Cheese and Garnish
Remove the skillet from the heat. Immediately sprinkle the shredded Pepper Jack cheese over the top. Cover the skillet for 2-3 minutes to allow the residual heat to melt the cheese. Uncover and garnish lavishly with crumbled Cotija cheese, fresh cilantro, and sliced green onions.

Step 7: Serve with Cooling Accompaniments
Serve the skillet directly at the table, with lime wedges for squeezing over the top. Offer the lime-crema or plain sour cream on the side for those who want to temper the heat. This cool, creamy element is the perfect counterpoint to the spicy, smoky flavors