Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. While the noodles cook, heat a large skillet over medium-high heat. Add the green chilies and onions and cook for 2–4 minutes, until softened. Preheat the oven to 375°F.

Add the garlic and seasonings to the skillet and stir for about 30 seconds. Add the butter and let it melt completely, then whisk in the flour and cook for about 1 minute.

Slowly add the heavy cream and broth, stirring until smooth and free of lumps. Reduce the heat to low. Stir in one 7-ounce bag of cheese until melted, then add half of the remaining bag, reserving the rest for topping.

Stir in the chicken, corn, beans, and cooked pasta until everything is evenly coated in the cheese sauce. Transfer the mixture to a 9×13-inch baking dish. Sprinkle the remaining cheese over the top and add extra corn, if desired.

Bake for 30 minutes, or until the top is bubbly and lightly golden. Garnish with cilantro, if desired, and serve.