In a medium bowl, toss the cubed chicken with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the rotini or penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

In the same large skillet (no need to clean it), add another 1 tbsp olive oil if needed. Add the diced red onion and bell peppers. Sauté for 5-7 minutes until softened.

Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the black beans and corn. Cook for 2-3 minutes, stirring to heat through.

Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce heat to low.

Stir in the sour cream, shredded cheese, 2 tbsp fresh cilantro, lime juice, 1/4 tsp salt, 1/4 tsp black pepper, and optional cayenne pepper. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy. Do not boil after adding sour cream to prevent curdling.

Add the cooked chicken and drained pasta to the skillet with the sauce. Toss well to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.

Serve hot, garnished with extra fresh cilantro and a lime wedge if desired.