Preheat oven to 400 degrees F.
In a small bowl mix paprika, onion powder, garlic powder, pepper, and cumin. Equally, sprinkle over chicken. Bake in oven for 30 minutes.
Meanwhile, boil pasta according to package directions. Drain and set aside once done.
Roast red pepper on stove top. Set pepper on burner over medium-low heat. Rotate every 5 minutes until pepper is charred and collapses; about 25 minutes. Remove to cutting board and place bowl over top. Allow to steam then peel pepper skin and discard. Dunk in water bowl to remove seeds then slice.
In a large rimmed skillet set over medium heat, cook chorizo with the casings removed. Cook until golden brown.
Move chorizo to skillet side and toast corn until golden brown.
Add in chipotle peppers in sauce and evaporated milk. Sprinkle with a little cheese then stir to combine.
Stir in Barilla Marinara Sauce and roasted red pepper slices. Add in onion powder, garlic powder, black pepper, salt, dried parsley, and chili powder.
Cook over medium-low heat until cheese has fully melted; about 10 minutes.
Remove from heat and stir in Barilla Penne Pasta.
Serve with chicken thighs.