# Components:
→ Pasta
01 - 14 oz penne or rigatoni pasta
→ Vegetables
02 - 2 cups roasted corn kernels, fresh, canned, or frozen
03 - 1 red bell pepper, diced
04 - 1 jalapeño, seeded and minced (optional)
→ Sauce & Dairy
05 - 1 1/2 cups sour cream
06 - 1 cup cream cheese, softened
07 - 1 cup mayonnaise
08 - 1 1/2 cups shredded Monterey Jack cheese
09 - 1/2 cup crumbled cotija cheese or feta
→ Spices & Seasonings
10 - 2 cloves garlic, minced
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
→ Toppings
16 - 1/2 cup chopped fresh cilantro
17 - 1/2 cup sliced green onions
18 - 1 lime, cut into wedges
# Method:
01 - Set oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain using a colander and set aside.
03 - In a large mixing bowl, blend together sour cream, cream cheese, mayonnaise, half of the shredded Monterey Jack, half of the cotija cheese, minced garlic, smoked paprika, chili powder, cumin, salt, and black pepper until smooth.
04 - Fold in roasted corn, diced red bell pepper, and jalapeño to the sauce mixture. Add cooked pasta and toss until evenly coated.
05 - Transfer the combined mixture to the prepared baking dish. Sprinkle remaining Monterey Jack and cotija cheese over the top.
06 - Bake uncovered for 25 to 30 minutes or until bubbly and golden brown on top.
07 - Cool for 5 minutes. Top with cilantro, green onions, and a squeeze of fresh lime juice.
08 - Serve warm with extra lime wedges alongside.
