Make the Butternut Squash Mac and Cheese.
Meanwhile, heat the oil in a large, deep skillet over medium heat on the stove. Add the onion, green pepper, and jalapeño, if using. Sauté for 4 to 5 minutes until softened.
Add the chili powder, cumin, oregano, and cayenne, if using, and sauté 1 minute, until fragrant.
Add the diced tomatoes and vegetable broth and stir well to combine. Simmer for 10 to 15 minutes until thick and bubbly.
Add the corn and kidney beans to the tomato mixture and stir.
Pour the Butternut Mac Cheese Sauce into the tomato/bean mixture and stir to combine. (I use the whole sauce recipe, but feel free to add less if you prefer).
Add the cooked noodles and stir to combine
Serve immediately with fresh chopped cilantro and chopped green onions, if using, sprinkled on top.