Begin by spicing the chicken and baking in a 325 oven for 20 minutes. Next, cut the chipotle hot dogs in slices and cook for 5 - 10 minutes getting a good browning. Set aside.
At the same time, roast the poblanos for 30 - 40 minutes. Place in a paper bag for 20 minutes. Peel the skin. Make rough cuts.
Cook your gluten free pasta according to box instructions.
In a Dutch oven, add the coconut milk and the Salsa con queso and simmer. Add the chicken and simmer for 5 - 10 minutes. Begin adding the rest of the ingredients.
To serve, put a good amount of the pasta in a bowl and top with as much creamy Mexican chicken & sausage pasta as you like.