Penne With Corn, Roasted Poblanos, Avocado, And Tomato

• 2 poblano peppers
• 2 red bell peppers
• 2 ears shucked corn
• 2 tablespoons fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced
• 4 cups hot cooked penne (about 8 ounces uncooked pasta)
• 2 cups halved grape tomatoes
• 1 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 chopped peeled avocado
• 3/4 cup (3 ounces) queso fresco

1. Preheat broiler.
2. Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.
3. Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

peppers, red bell peppers, corn, lime juice, extravirgin olive oil, salt, freshly ground black pepper, ground cumin, garlic, hot cooked penne, halved grape tomatoes, onion, fresh cilantro, avocado, queso fresco

Taken from www.myrecipes.com/recipe/penne-with-corn-roasted-poblanos-avocado-tomato (may not work)