In a stockpot over medium heat, sauté onions, roasted chilis, bell peppers, garlic, chili powder, and cumin, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
MAKE CHILI MAC
Add diced tomatoes with their juices, tomato sauce, macaroni, corn, black beans, and 2 cups water. Mix well. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until macaroni is tender and sauce has thickened, 15 minutes.
Season with salt and pepper to taste.
Top with cilantro, onion, and avocado, if desired, and serve hot.