Place the fresh tomatoes, if using, garlic, and guajillo, ancho, and chipotle chiles in a medium saucepan and cover with water. Bring to a boil, reduce the heat to medium, and simmer until the tomatoes are soft and the chiles are softened, about 10 minutes. Remove the chipotle and allow it to cool until you can handle it, then remove the stem and seeds.
Using a slotted spoon, transfer the tomatoes, garlic, and chiles (including the chipotle) to the blender, then add 1⁄2 cup of the cooking liquid. Add the canned tomatoes and their juice, if using, the onion, adobo sauce, oregano, salt, and pepper and puree until smooth.
Heat the oil in a Dutch oven or large deep skillet over medium heat. Add the pasta pieces and cook, stirring constantly, until they are nicely browned and smell toasty, 4 to 8 minutes. Take care not to burn them.
Pour in the tomato-chile puree, using the lid to shield yourself, as it will sizzle and splatter. Stir to combine with the noodles and cook, stirring often, until the sauce thickens and darkens, 5 to 6 minutes.
Stir in the broth and bay leaves. Continue to cook, uncovered, stirring occasionally to keep the pasta from sticking, until the pasta is soft and the tomato sauce has thickened, 10 to 12 minutes. The mixture should be quite dry. Remove and discard the bay leaves.
Serve garnished with the cream, cheese, and avocado slices.