1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces

12 ounces short pasta (penne or rigatoni)

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce

3 cups chicken broth

1 cup heavy cream or half-and-half

1 ½ cups shredded sharp cheddar cheese

½ cup grated parmesan cheese

1 teaspoon ground cumin

Salt and black pepper to taste

Fresh cilantro or green onions, for garnish

Lime wedges and sour cream, optional, for serving