Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the chicken; season with salt and pepper. Cook, stirring often and breaking up with a spoon, until lightly browned and cooked through, about 6 minutes. Add the onion, jalapenos, garlic, cumin, chile powder, Worcestershire sauce, coriander and oregano. Cook, stirring often, until the onion softens, 2 to 3 minutes. Stir the stock and brown sugar into the sauce. Add the beans, reduce the heat to low and let the sauce simmer, stirring occasionally, while the pasta cooks.
Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1/2 cup of the starchy cooking water; drain the pasta. Toss the pasta, cooking water and a couple of handfuls cheese with the sauce; season. Pass more cheese at the table for topping.