Mexican Chicken Pasta

Bahan-bahan (4 porsi)

• 1 Tbsp . chili powder
• 2 tsp . cumin
• 1 tsp . salt
• 1/2 tsp . black pepper
• 1/4 tsp . cayenne
• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 4 Tbsp . olive oil, divided
• 1 small red onion, diced
• 3 cloves garlic, minced
• 2 cups grape or cherry tomatoes, halved
• 1 can whole-kernel corn, drained
• 1 (8 oz.) brick 1/3-less-fat cream cheese, cut into 8 squares
• 1/2 cup milk
• 1 can black beans, drained
• 1/4 cup chopped cilantro
• 1 large avocado, pitted, peeled and diced
• 12 oz . dried pasta (I used penne), cooked in generously-salted boiling water until al dente according to package instructions
• optional toppings: additional cilantro and avocado, crumbled cotija cheese, tortilla strips, sour cream