Makes 4 main-dish servings

Ingredients:

3 Roma tomatoes, chopped
1/2 cup rinsed and drained, canned black beans
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 poblano chili
1/4 cup chopped fresh cilantro
Fresh cut corn from 1 ear
2 cloves garlic, minced
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
6 ounces gemelli, fusilli or rotini pasta
1 cup crumbled queso fresco (Mexican fresh cheese)

Directions:

Stir together tomatoes, beans, salt and pepper in a large bowl.

Place whole chili on a broiler pan; broil 4 inches from heat source until blackened on all sides. Transfer chili to a bowl; cover and let steam for 10 minutes. Peel poblano and discard seeds and membranes; finely chop and add to tomatoes. Stir in cilantro.

Dry-roast corn kernels in a large heavy skillet over medium heat, stirring frequently, until browned in spots and tender, about 4 to 5 minutes. Add to tomato mixture and stir.

Saute garlic and cumin in olive oil in same skillet until fragrant, about 30 seconds. Add to vegetable mixture and stir well.

Cook pasta according to package directions until al dente. Drain; add to vegetable mixture and toss. Toss with cheese. Serve warm.