Roast the peppers. Slit the chili peppers down the center, scrape out the seeds and arrange on a large foil lined baking sheet.
Bake at 450F for about 10 minutes or until the pepper’s skins have blistered. Turn and bake for a few more minutes.
Remove from the oven and using tongs, transfer to a heavy duty freezer bag or a bowl with a lid. Seal the hot peppers in the bag (or cover bowl) and let cool. When cool, remove from bags, peel away skins, chop.Bring 10 cups of water to a boil. Stir in the soup base. You can also add a little salt to the water if you want.
Add pasta and boil until al dente (7 to 12 minutes depending on type).Meanwhile, in a food processor or blender, process the sour cream, and chopped chile peppers.
Drain the pasta and toss it with the sour cream mixture and 1 cup of the shredded cheese. If you feel like it, add a little cream. At this point you can add some salt and pepper to taste, but I never do.Arrange in a greased 9×13 inch casserole dish and cover with foil.
Bake at 375 F. for about 10 minutes, then sprinkle remaining cheese over the top.
Bake uncovered for another 10-15 minutes or until cheese is melted.
