1. Preheat the oven to 400°F and lightly grease a 9×9-inch baking dish.

2. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, chipotle powder, and garlic powder.

3. Add the chicken to the hot skillet and cook for 8 to 10 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

4. Let the chicken rest for 2 minutes, then shred or chop it into bite-sized pieces. Toss the chicken with the barbecue sauce and optional hot sauce. Set aside.

5. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and set aside.

6. In the same pot, melt the butter over medium-low heat. Whisk in the flour until smooth.

7. Stir in the salt, pepper, chipotle powder, garlic powder, milk, and water. Bring the mixture to a gentle simmer, whisking often.

8. Reduce the heat to low and stir in the cheddar and pepper jack cheese until melted and creamy.

9. Add the cooked pasta and BBQ chicken to the cheese sauce. Stir until everything is well coated.

10. Transfer the mixture to the prepared baking dish. Top with extra cheddar cheese and a drizzle of barbecue sauce if desired.

11. Bake for about 15 minutes, or until hot and lightly golden on top.

12. Garnish with chopped cilantro if desired, then serve warm.