Heat a large deep pan to medium heat with a dash of olive oil.
Season the chicken with salt, pepper and 1 tablespoon chili powder. Sear the chicken in the pan about 2 minutes per side. Remove from heat and set aside for later.
To the same heated pan add the onion and jalapeno and cook for 5 minutes.
Add garlic and cook about 1 minute, or until garlic becomes fragrant.
Transfer onion, jalapeno and garlic to a food processor. Add chipotle peppers and a couple tablespoons of the tomato sauce. Process until smooth. Set aside.
To the same heated pan, add the chorizo and cook about 5 minutes or until the chorizo is cooked through.
To the pan, add masa and mix to form a roux with the chorizo oils. Cook about 2 minutes, or until roux becomes nutty brown.
Add chicken stock and mix. Bring to a simmer.
Add remaining tomato sauce, contents of the food processor, tomato paste, Mexican oregano and 1 tablespoon chili powder. Mix well and simmer at least 20 minutes. Simmer longer for developed flavors.
Add chicken to simmering sauce. Cover each breast with the sauce to immerse them.
Cook for 15-20 minutes or until chicken is cooked through.
Serve over pasta with Parmesan cheese sprinkled over top.