Chicken Enchilada Pasta

Method

1. Brown the chicken pieces in the olive oil in a large deep skillet over medium-high heat, seasoned with 1/2 teaspoon of the salt, until golden outside and cooked through to 165 degrees F (74 degrees C), 6 to 8 minutes, then move them to a plate.
2. Cook the onion and red bell pepper in the same skillet 5 minutes until softened, then add the garlic, ground cumin, and chili powder and stir 45 seconds until the spices smell toasted.
3. Meanwhile, boil the penne in salted water 1 minute short of al dente, reserve 1 cup of the pasta water, and drain.
4. Pour the red enchilada sauce into the skillet, add the cream cheese, and whisk over medium heat until it melts into a smooth, brick-colored sauce, about 3 minutes.
5. Stir in the black beans, frozen corn, remaining 1/2 teaspoon salt, and black pepper and simmer 4 minutes, then add the penne, the chicken, and 1/2 cup of the pasta water and toss until coated.
6. Scatter the Cheddar cheese over the top, cover the skillet off the heat for 3 minutes so it melts, then finish with the lime juice and cilantro.