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Heat the oil in a large pot or Dutch oven over medium heat.
Once the oil is hot, add the onion, jalapeño, chipotles and adobo sauce.
Cook, stirring frequently, until the onion is translucent, 3 to 4 minutes.
Add the garlic and sauté another 1 to 2 minutes.
Pour in the lentils and 3 cups of the broth.
Increase the heat to high and bring to a boil.
Once at a light boil, reduce the heat to low, cover, and simmer until the lentils are just tender, but not mushy, 15 to 20 minutes.
Stir in the fire-roasted tomatoes (with their juices), tomato sauce, remaining cup of broth, pinto beans, and kidney beans.
Season with the chili powder, smoked paprika, ground cumin, garlic powder, salt and pepper.
Add the uncooked pasta and stir to combine.
Increase the heat to high and bring to a boil.
Reduce the heat to low, cover and simmer until the pasta is tender, 12 to 15 minutes, stirring occasionally.
Remove the lid, reduce the heat to low and mix in the cheese.
Continue to mix until the cheese has melted throughout.
Taste and adjust seasonings, if necessary.
Serve immediately and garnish with preferred toppings.