Prepare pasta according to package directions; drain.
In a blender or food processor combine green chilies, 1/2 avocado, onions, garlic, jalapeños, if desired, and milk. Blend until smooth. Reserve.
In a medium saucepan, melt butter over low heat. Stir in flour to make a smooth paste. Add reserved green chili mixture. Increase heat to medium and bring to a boil, stirring constantly, until thickened. Continue to stir for one minute. Remove from heat.
Add cheese, stirring until sauce is smooth and creamy.
In a large bowl, combine pasta and sauce. Serve garnished with remaining avocado and cilantro.
Servings 0