Bring a large pot of of well-salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion, jalapeño pepper and oregano, and cook until the vegetables are softened and fragrant, about 3-4 minutes. Add the garlic and cook for another minute.
Add the diced chicken breast (or desired protein) to the skillet with remaining tablespoon of olive oil. Sprinkle with ½ teaspoon of sea salt. Cook, stirring often, until the chicken is golden brown and almost cooked through.
Add white wine or broth; simmer until reduced to half, about 2-3 minutes. Add crushed tomatoes and 1 cup of water. Season with remaining ½ teaspoon of sea salt and bring to a simmer. Cook for 2-3 minutes or until the chicken pieces are completely cooked through and tender.
Add drained pasta and cotija cheese. Toss to fully combine.
Sprinkle with additional cheese and chopped oregano before serving, if desired.