Heat olive oil in a large skillet over medium-high heat and season chicken breasts with cumin, chili powder, salt, and pepper. Cook chicken 6-7 minutes per side until golden and cooked through, then set aside to cool slightly before cutting into bite-sized pieces.

While chicken rests, bring a large pot of salted water to a boil and cook penne according to package directions until al dente (usually 9-11 minutes). Drain and set aside—don't rinse, as the starch helps the sauce cling beautifully.

In the same skillet, sauté diced onion in remaining oil until softened, about 3 minutes. Add minced garlic and cook 1 more minute until fragrant, stirring constantly to prevent burning.

Stir in the cozy summer chicken enchilada pasta sauce, sour cream, chicken broth, black beans, and corn until fully combined. Fold in the cooked chicken pieces and cook 5 minutes over medium heat, letting flavors meld while the mixture warms through completely.

Preheat your oven to 375°F and pour the pasta into a 9x13-inch baking dish. Sprinkle shredded cheddar cheese evenly across the top, then bake 18-20 minutes until cheese melts and the edges bubble—you'll see the filling bubble up around the sides when it's ready.

Remove from the oven and let rest 5 minutes before serving (this prevents a soupy finish). Top with fresh cilantro and jalapeño slices just before serving for bright garnish and fresh heat that cuts through the richness.