Bring a large pot of water to a boil. Salt the water, and add fettucini. Cook according to package directions.
Meanwhile, heat olive oil over medium heat, add onions. Saute until translucent, then add garlic, jalepeno, and mushrooms. When mushrooms are about half cooked, add chipotle peppers and adobo sauce and stir together. Add shrimp. While shrimp is cooking, in a small bowl, dissolve cornstarch in chicken stock. When shrimp is nearly done, add the chicken stock and cream. When the sauce has thickened, add the tomato and remove from the heat. Add salt to taste, and toss with the pasta.