Mise en place. Make sure chicken is cooked and shredded. Pre-heat oven to 375°.
Mix contents of Spanish rice packages, pasta, tomatoes, chicken broth, water, and butter in a large pot. Bring to a boil. Reduce heat. Cover and simmer for 15 to 20 minutes, stirring occasionally, until rice and pasta are tender.
In a large bowl, combine shredded chicken, beans, corn, green chilis, sour cream, 5 oz. of cheese, jalapeño, cayenne pepper, and salt. Mix well.
Stir chicken mixture into rice/pasta mixture, mixing well.
Transfer to a greased baking dish. Sprinkle with remaining 3 ounces of cheese.