Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown, about 5–6 minutes. Remove and set aside.

In the same skillet, sauté onion until softened, about 3 minutes. Add garlic and cook for 30 seconds, until fragrant.

Stir in chili powder, cumin, smoked paprika, and oregano. Add black beans, corn, and diced tomatoes with chiles. Mix well.

Pour in chicken broth and bring to a boil. Stir in uncooked macaroni. Reduce heat to medium and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.

Return chicken to the skillet and stir until heated through. Adjust seasoning as needed.

Sprinkle cheddar cheese evenly over the top. Cover with a lid for 2–3 minutes, or broil until cheese is melted and bubbly.

Garnish with desired toppings and serve hot.