While the pasta is cooking, heat a soup pan or Dutch oven over medium-high heat. Add the oil, onions, and carrots and cook, stirring occasionally, until the vegetables are soft and just beginning to brown. Add the garlic, jalapeno slices, chili powder, ground cumin, salt and pepper and cook for 30 seconds, stirring. Add the chicken broth, bring to a boil, reduce the heat and let simmer for 10 minutes. Add the chicken and corn and heat for 2 – 3 minutes.