In a large pot, bring salted water to a rolling boil. Add the rotini or penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes until browned and no longer pink. Drain excess fat if necessary.

Stir in the can of diced tomatoes with green chilies, beef broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer for about 5 minutes.

Reduce heat to low and mix in the softened cream cheese and shredded cheddar cheese. Stir until everything is melted and creamy.

Add the cooked pasta to the skillet and gently stir to coat the pasta evenly with the cheesy beef mixture.

Serve hot, garnished with chopped fresh cilantro.