Spice the chicken with 2 tbsp of the adobo seasoning.  Add the chicken, the arbol chilies and 4 cups of the chicken stock.  Cook for 50 minutes.  When complete, let cool a little and shred with 2 forks.

Cook the pasta according to the box instructions and set aside.

In a skillet, melt the butter and add the flour.  Once combined, slowly begin adding the coconut milk and remaining chicken stock.  Let the sauce thicken, then add the two cheeses (4 ounces of the smoked gouda).  

Grill the two ears of corn and remove from the cob.

In a Dutch oven, heat the olive oil and add the onions.  Soften for 4 minutes or so.  Add the chicken and the remaining spices.  Mix well.  Add the tomatoes and green chilies and cook until the liquid has been cooked out.  Add the corn, mix well.  Top with the cheese sauce and mix thoroughly.  Finish by adding in the pasta and the cilantro.  Stir everything well.

Pour the chicken pasta into a baking dish.  Top with the smoked gouda and place under the broiler until a good melt and browning is achieved.

Serve and enjoy!