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Preheat the oven to 350.
Cook the penne for two minutes less than the package directions indicate, then drain and rinse with cool water.
In a large skillet over medium heat, melt the butter.
Add the flour and stir to make a paste. Cook 2-3 minutes, until golden.
Slowly add the milk, whisking constantly to prevent lumps. Cook 5-7 minutes, until thickened.
Remove from heat and stir in 1 ½ cups of the cheddar and ¼ cup of the monterey jack cheese.
Add the salt, ¼ teaspoon of chili powder, and the garlic powder, and other spices and whisk until the cheese is melted and the sauce is smooth.
Stir the cooked pasta into the cheese sauce and toss to coat evenly. Stir in the lime juice and vinegar.
Pour the pasta into a 9 x 9 baking dish and top with the remaining cheese, then sprinkle with the remaining chili powder.
Bake 20 minutes, then let sit 5 minutes before serving.