Pour the pasta into a 12-inch skillet. Pour 3 cups of cold water over the pasta. Make sure the water covers the pasta, add more if needed. Turn the burner to high, then set your timer for 10 minutes. Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
Add chili and bring to a simmer. Cook until heated through.
Remove from heat and top with cheddar cheese and corn chips. Serve immediately.