Pepita Crusted Cheddar Jack Southwest Chicken Mac

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1 pound dry elbow pasta noodles

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped white onion

1/4 cup finely chopped red bell pepper

1 tablespoon finely chopped jalapeno, seeds and membrane removed

2 cups cooked shredded rotisserie chicken

3 tablespoons finely chopped fresh cilantro leaves

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 (14-ounce) can tomatoes with green chiles, mild version

1/2 cup butter (1 stick)

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

5 cups whole milk

2 1/2 cups shredded medium Cheddar

2 1/2 cups shredded Monterey Jack

1/2 cup shredded smoked Cheddar

1/2 cup cream cheese, softened

2 tablespoons butter, melted

1 cup plain panko bread crumbs

1 cup coarsely ground roasted salted pepitas (pumpkin seeds)