Penne with Corn, Roasted Poblanos, Avocado, and Tomato

Ingredients

• 1  avocado peeled chopped
• 0.5 teaspoon pepper black freshly ground
• 4 cups penne pasta hot cooked uncooked ( 8 ounces pasta)
• 2  ears shucked corn 
• 1 tablespoon olive oil extravirgin
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 2 cups grape tomatoes halved
• 0.5 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh
• 1 cup onion finely chopped
• 2  poblano peppers 
• 3 ounces queso fresco 
• 2  bell peppers red
• 1 teaspoon salt 

Equipment

• bowl
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut poblano and bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally.
5. Place peppers in a zip-top plastic bag; seal.
6. Let stand 10 minutes. Peel and coarsely chop.
7. Cut kernels from ears of corn.
8. Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir.
9. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.