Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
Prepare the chipotle cream sauce by combining ingredients; set aside.
Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.