Heat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve, peel, and dice onion. Core, deseed, and dice green pepper. Mince jalapeño, removing ribs and seeds for less heat.

Heat a large drizzle of olive oil in a large, preferably ovenproof, pan (use a large pot for 4 servings) over mediumhigh heat. Add onion, green pepper, and jalapeño to taste. Cook, stirring, until slightly softened, 3-4 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Add Southwest Spice, flour, salt, and pepper; cook, stirring, until fragrant, 30 seconds to 1 minute.

Stir 2 cups water (3 cups for 4 servings) and diced tomatoes into same pan. Bring to a boil, then add gemelli. Cook, stirring occasionally, until pasta is al dente and liquid is absorbed, 9-11 minutes. TIP: If needed, stir in a splash of water until pasta is coated in sauce.

Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Add panko and Mexican cheese. Season with salt and pepper; mix to thoroughly combine. Set aside.

Stir cream cheese and Monterey Jack into gemelli mixture until combined. Season with salt and pepper; turn off heat. (TIP: If your pan isn’t ovenproof, or if you used a pot for 4 servings, transfer mixture now to a baking dish.) Evenly sprinkle pan or dish with panko mixture.

Broil or bake pasta until golden brown and bubbly, 3-5 minutes. (TIP: Watch carefully to avoid burning.) Divide between bowls and serve. If you like things spicy, drizzle with hot sauce to taste and top with as much remaining jalapeño as you like.