Heat oil in a large skillet, vegetable mix. Cook for 3 minutes or until vegetables begin to soften. Add garlic, cook one minute. Add corn and chilies. Season with salt, oregano, paprika, and cumin. Stir in shredded chicken.
Pour in chicken broth. Bring to a boil. Add macaroni, cover and reduce heat and simmer. Cook for 15 for 20 minutes or until pasta is al dente. In a small bowl, combine the butter and the flour until they form a thick paste.