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Ingredients

• 3/4 pound  penne rigate
• 5 tablespoons  extra-virgin olive oil
• 1 pound  skinless, boneless chicken thighs, cut into 1-inch dice
•   Kosher salt and freshly ground pepper
• 1   onion, cut into 1/4-inch dice
• 1   large garlic clove, minced
• 1 28-ounce  can diced tomatoes, drained
• 1   large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
• 1/2 cup  frozen corn
• 1/4 pound  queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)
• 1/4 cup  coarsely chopped cilantro leaves

Description

Adding A Small Amount Of Canned Chipotle Chiles In Adobo (available At Most Supermarkets) Makes A Basic Tomato Sauce Smoky And Complex. Finishing The Dish With Queso Blanco And Chopped Cilantro Leaves Intensifies The Latin Flavor.

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