Bring a large pot of salted water to a boil for the pasta.

When it boils, salt water and cook pasta until a little under done, just shy of al dente.

Meanwhile, heat 1 TBSP olive oil and 1 TBSP butter in a large skillet over medium heat. Once butter has melted, add the breadcrumbs, and toast until golden, 2-3 minutes. Remove the breadcrumbs to a small bowl and wipe the skillet clean.

Return the skillet to medium-high heat and add the chorizo. Cook the chorizo for 2-3 minutes then, add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.

While chorizo begins to cook, heat a medium sauce pot over medium heat. Add the remaining 1 TBSP olive oil, then add the shallot. Cook 1-2 minutes until fragrant and softened. Add the garlic and cook until fragrant, about 30 seconds. Add the paprika, chipotles and flour and cook for about 2 minutes. Whisk in the milk and stock and raise heat up to medium-high. Bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.

Drain your pasta and return it to the pot it was cooked in.

Add cheese to the milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over the cooked pasta and toss to combine.

Transfer the pasta to a large serving platter, garnish with the toasted breadcrumbs and cilantro and serve.