Adding a small amount of canned chipotle chiles in adobo (available at most supermarkets) makes a basic tomato sauce smoky and complex. Finishing the dish with queso blanco and chopped cilantro leaves intensifies the Latin flavor.

Ingredients

• 3/4 pound penne rigate
• 5 tablespoons extra-virgin olive oil
• 1 pound skinless, boneless chicken thighs, cut into 1-inch dice
• Kosher salt and freshly ground pepper
• 1 onion, cut into 1/4-inch dice
• 1 large garlic clove, minced
• 1 28-ounce can diced tomatoes, drained
• 1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
• 1/2 cup frozen corn
• 1/4 pound queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)
• 1/4 cup coarsely chopped cilantro leaves

Directions

• Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
• Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle, and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.
• Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco, and the cilantro and serve.