In a bowl, toss chicken with chili powder and cumin. In a dutch oven, cook garlic in hot oil over medium heat for 15 seconds and add chicken pieces. Cook, stirring , 3 minutes (I cooked mine a little longer).
Add broth, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 minutes or until pasta is tender, stirring occasionally.
Stir in tomato sauce, or diced tomatoes; heat through. Top each serving with fresh cilantro (optional).