1. Heat the butter or olive oil in an oven-safe skillet over medium heat. Add the chopped onion, garlic, and diced poblano peppers, sauté until softened.
2. Cut the chicken into bite-sized pieces and add it to the skillet with cumin, smoked paprika, chili powder, salt, and pepper. Cook briefly until chicken is no longer pink.
3. Stir in the broth, salsa verde, canned green chilies, and white beans. Bring to a simmer and cook until the chicken is cooked through. Shred the chicken using two forks.
4. Add the pasta and water to the skillet. Cook until the pasta is al dente.
5. Stir in the cream cheese, shredded chicken, white beans, salsa verde, green chilies, and half of the shredded cheeses until the sauce is creamy and smooth.
6. Top with the remaining cheese and bake in a preheated oven at 425°F (220°C) for 5 to 10 minutes until the cheese is melted and bubbly.
7. Garnish with freshly chopped green onions and cilantro before serving.