1. n a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Rub the spice mixture all over the diced chicken pieces.
2. Cook the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the pan and set it aside.

Step 2: Sauté the Vegetables

3. Cook the Vegetables: In the same skillet, add the diced bell peppers, jalapeño, and corn. Cook for 4–5 minutes, stirring frequently, until the vegetables are slightly softened.

Step 3: Add Pasta and Broth

4. Combine Ingredients: Add the pasta, chicken broth, diced tomatoes, and black beans to the skillet with the vegetables. Stir everything together to ensure the pasta is submerged in the liquid.
5. Simmer the Pasta: Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a lid. Let the pasta cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

Step 4: Make It Cheesy and Creamy

6. Stir in the Cream and Cheese: Once the pasta is cooked, stir in the heavy cream, cream cheese, shredded cheddar, taco seasoning, and lime juice. Continue stirring until the cheeses are fully melted and the sauce is smooth and creamy.
7. Return the Chicken: Add the cooked chicken back to the skillet and stir to combine. Let the mixture simmer for 2–3 more minutes to warm through and allow the flavors to meld.

Step 5: Garnish and Serve

8. Plate and Garnish: Serve the pasta hot, garnished with fresh cilantro, diced avocado, lime wedges, and extra shredded cheese if desired.