Dice the chicken into bite-sized pieces. Season with the cumin, salt, and pepper.
Add the oil to a deep 12 inch skillet and heat over medium heat.
When the oil is hot, add the chicken to the pan and cook, stirring occasionally, for 6 minutes.
Dice the jalapeno and onion and add to the pan with the chicken. Stir in the corn and taco seasoning and continue cooking for 4 minutes, stirring occasionally.
Add the pasta, salsa, milk, and water to the pan and stir well.
Bring to a boil, reduce to a simmer, and cover.
Cook for 12 minutes, stirring once halfway through.
Turn off the heat and sprinkle the grated cheese over the top of the pasta. Cover with the lid and let set for 2 minutes to melt the cheese.
Stir well and sprinkle the cilantro on top before serving.