Bring a large pot of salted water to a boil. Wash and dry produce. Peel and finely chop garlic. Trim and thinly slice scallions. Halve chorizo lengthwise; thinly slice crosswise into ¼-inch-thick half-moons.

Melt 1 TBSP butter in a medium pan over medium heat (use 2 TBSP butter and a large pan for 4 servings). Add panko and half the garlic; season with salt and pepper. Toast, stirring frequently, until panko is lightly browned, 1-2 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add chorizo; cook, stirring occasionally, until browned and lightly crisp, 3-4 minutes. Using a slotted spoon, transfer chorizo to a paper-towel-lined plate, reserving any fat in pan. Turn off heat.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 7-9 minutes. Reserve ½ cup pasta cooking water, then drain.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan with reserved fat over medium heat. Add remaining garlic; cook until fragrant, 30 seconds. Whisk in 1 TBSP flour (2 TBSP for 4) until lightly browned, 1-2 minutes. Slowly stir in milk and bring to a simmer. Cook, whisking, until thickened, 2-3 minutes. Remove pan from heat; whisk in Mexican cheese and pepper jack until melted. Season generously with salt (we used ½ tsp) and pepper.

Stir drained pasta and chorizo into pan with cheese sauce. If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce. Season with salt and pepper to taste. Top with garlic butter panko and scallions. (If you like things spicy, drizzle with your favorite hot sauce to taste.)