Ingredients

• 3 large ears fresh corn and non-aerosol cooking spray or 3 cups frozen fire roasted corn, defrosted
• 2 large poblano peppers
• 2 red chilies such as Fresno, seeded and chopped
• 1 large white or red onion, chopped
• 4 cloves garlic, grated or finely chopped
• 2 limes, halved
• 2 Tablespoons olive oil
• A fat splash of tequila or ½ cup lager beer 
• 1 cup Mexican crema
• 1 pound gigli pasta or campagnelle or cellentani 
• 1 cup grated cotija cheese 
• To serve:
• Pickled jalapeno peppers, mild or hot
• Cilantro
• Toasted pepitas

Directions

Put a large pot of water on to boil for pasta.

If using fresh corn, lightly spray it with oil and char 6-7 minutes on outdoor grill over medium-high to high heat, cool and scrape kernels into a large bowl. 

Char poblanos on grill or under hot broiler to blacken all over, cover and cool to handle in a bowl, peel and remove seeds and stems, chop.

Seed and chop chilies, onions and garlic. If using a grill, char the limes too or brown in a small skillet with a touch of spray oil.

Heat a large skillet over medium-high heat.  Add oil, 2 turns of pan, add onions and fresh chilies, season with salt and pepper and soften a couple of minutes.  Add garlic and corn and poblanos and toss to combine. 

Drop pasta in salted water and cook a minute less than package directions. 

Add the tequila or beer to the pan with corn and poblanos and let it absorb then add the crema.  Reduce heat to low or warm.

Reserve ½ cup of cooking water and drain pasta, add to sauce along with it.  Toss a minute or so, top with cotija and choice of or all three: pickled jalapeno, cilantro, pepitas.  Pass extra grated cotija.