Line a small baking dish (8x8) with foil and lightly grease with nonstick cooking spray. Pound chicken to tenderize and add to prepared dish. Pour barbecue sauce over chicken. You can let marinate for up to 24 hours (optional), otherwise proceed directly to bake 375F for 20 to 25 minutes, or until chicken is done. Remove from oven and let rest 5 minutes then dice into bite size pieces and toss with 1 tablespoon BBQ sauce. Set aside.

While chicken is baking, heat 1 tablespoon olive oil over medium high heat. Add red onion and saute 2 minutes then add red bell pepper, black beans, corn, tomatoes, green chilies, and garlic. Saute for 1- 2 minutes or just until bell peppers are crisp-tender. Remove to a plate.

To the same skillet, melt 1 tablespoon olive oil in 1 tablespoon butter over medium heat. When butter is completely melted, whisk in flour. Cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth (it will be thick). Turn heat to medium high and bring the sauce to a simmer. Add Cheese Sauce spices and simmer until thickened.

When sauce has thickened, remove from heat and stir in cheeses until smooth, followed by sour cream. Add more milk if needed to reach desired consistency.

Add chicken and bell pepper/black bean mixture and pasta to the sauce, stirring to combine. Add 1/4 cup barbecue sauce (more or less to taste) and heat through. Taste and add salt, pepper, hot sauce to taste.

Top with bacon, cilantro and ranch dressing as desired.