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Arrange a rack in center of oven; preheat to 375°.
In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions, 8 to 10 minutes. Drain.
In a large, high-sided, cast-iron or other ovenproof skillet over medium heat, heat oil. Cook onion and jalapeño, stirring occasionally, until onions are softened, about 7 minutes; season with ½ tsp. salt.
Add garlic, paprika, and cumin and cook, stirring, until fragrant, about 1 minute more.
Add butter and cook, stirring, until melted and foamy.
Add flour and cook, whisking frequently, until dissolved and toasty smelling, 1 to 2 minutes.
Add broth and cream, whisking until no lumps remain. Bring to a low simmer and cook, whisking occasionally, until slightly thickened, 1 to 2 minutes.
Reduce heat to medium-low and add 1 ½ cups Gouda and 1 ½ cups cheddar, stirring until melted.
Fold in chicken, beans, corn, and pasta; season with salt and pepper. If skillet seems dry, add more broth, if needed.
Sprinkle remaining ½ cup gouda and ½ cup cheddar over.
Transfer skillet to oven and bake chili until golden brown on top and bubbly around the edges, 25 to 30 minutes.
Top with cilantro.