Boil macaroni in salted water until al dente, 7 to 8 minutes, then drain and set aside.

In the same pot, melt butter over medium heat, whisk in flour, and cook 2 minutes. Slowly whisk in milk, add cream cheese and all seasonings, and simmer 5 minutes until thickened.

Reduce heat to low, stir in cheddar and Jack in handfuls until smooth, then add the can of green chiles with their liquid.

Fold the cooked pasta into the sauce and stir to coat. Add a splash of pasta water if needed, then rest off heat 1 minute.

Spoon into bowls and top with crushed tortilla chips, cilantro, and a squeeze of lime. Serve immediately.