1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast and season with smoked paprika, cumin, chili powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic, red bell pepper, and corn kernels. Sauté for about 3-4 minutes until the vegetables are tender.
4. Reduce the heat to low and pour in the heavy cream. Stir gently, scraping up any bits from the bottom of the skillet, and let the mixture simmer for 5 minutes.
5. Add the cooked fettuccine back into the skillet, along with the chicken and Parmesan cheese. Toss everything together until well coated, allowing the cheese to melt into the sauce.
6. Finish with a squeeze of lime juice, chopped cilantro, and, if you like a bit more heat, sliced jalapeño. Serve immediately.

As you whip up this pasta, remember that cooking is about trusting your senses, just like my abuela taught me. Listen to the sizzle, watch for the sauce to thicken, and don’t hesitate to tweak the spices to suit your taste.