Corn and Tomato Smoky Penne Pasta

• 12 ounces pasta, penne
• 1 each chipotle chili peppers dried, soaked in hot water 10 minutes,from a can of chipotle peppers in adobo sauce
• 2 tablespoons olive oil divided
• 2 teaspoons garlic minced, about 2 cloves, oor more or less as needed
• 4 ounces goat (chevre) cheese plus more for crumbling and sprinkling, if needed
• 13 cup cilantro freshly chopped
• 2 cups cherry tomatoes halved
• 2 cups corn fresh or frozen

1. Cook pasta according to package directions.
2. Steam or boil the corn for about 5 minutes and set aside.
3. Meanwhile, remove seeds from chipotle chile and finely chop.
4. Heat 1 tablespoon of oil in skillet over medium-low heat.
5. Add chile and garlic, and saute 1 minute, until fragrant.
6. Stir in goat cheese and 13 cup water, and cook 3 minutes, or until smooth sauce forms, stirring constantly.
7. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 tablespoon of olive oil.
8. Drain pasta, and return to pot.
9. Add tomatoes, corn and cheese sauce.
10. Gently mix together until the sauce evenly coats all the ingredients.
11. Season with salt and pepper to taste, and transfer to warm serving bowl.
12. Top with extra goat cheese crumbles and cilantro if desired.

pasta, chipotle chili peppers, olive oil, garlic, goat, cilantro freshly, tomatoes, corn

Taken from recipeland.com/recipe/v/corn-tomato-smoky-penne-pasta-50404 (may not work)