Penne with Corn, Roasted Poblanos, Avocado, and Tomato

Ingredients

• 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

Preparation

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.