Preheat the oven to 350°F (175°C).
Bring a large oven-safe pot of salted water to a boil. Add the pasta and cook for half the time recommended on the package. Drain and set aside.
In the same hot pot, melt the butter over medium heat. Add the diced onion, minced garlic, green and red bell peppers, diced jalapeños, and corn; sauté until the vegetables are tender, about 7 minutes.
Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken stock until smooth. Add the ground cumin, chili powder, salt, and black pepper. Increase the heat slightly and cook until the sauce begins to thicken.
Remove the pot from the heat and stir in the heavy cream, shredded mozzarella, 1 cup of the shredded cheddar, shredded rotisserie chicken, and the cooked pasta until evenly combined.
Sprinkle the crushed tortilla chips over the top and finish with the remaining 1/2 cup shredded cheddar.
Bake, uncovered, for 20–30 minutes or until the casserole is hot and bubbly. Let stand a few minutes before serving.
