Season both sides of chicken breast generously with kosher salt and pepper. Then sprinkle with cumin and chili powder (to your liking).
Roast in a 375 degree oven for 35-45 minutes (depending on the size of your breasts) or until juices run clear. When cool enough to handle, remove from the bone and then remove the skin. Now dice into bite sized pieces. Set aside.
In a small bowl, whisk the salsa, sour cream, mayo, garlic, chili powder, cumin, salt, pepper and lime juice until well combined.
In another bowl, toss in the chicken, orecchiette, corn, beans, tomatoes, orange bell pepper, green onion, red onion, chiles and cheese. Pour most of the dressing over the pasta and toss until combined well.
Serve at room temperature with remaining dressing if needed. Say Grace and enjoy!