Recipe review: Smoky Pasta with Corn and Tomatoes

I tried this recipe, found in a Vegetarian Times issue this summer while waiting out a delayed flight (thanks, United) mainly because I had half a jar of chipotle peppers sitting in the fridge at home.  Also, it sounded wacky, and I love goat cheese. I discovered a new favorite dish, slightly modified from the original, below.

Smoky Pasta with Corn and Tomatoes

Serves 4

12 oz. rotini or other pasta shape
2-3 chiles from 4-oz. can chipotle peppers in adobo sauce (keep some of the sauce in there, too)
1 tablespoon olive oil
2 cloves garlic, minced
2 oz. goat cheese, plus more for crumbling on top if desired
⅓ cup chopped cilantro
2 cups halved cherry tomatoes
2 cups fresh or frozen corn kernels

Cook pasta according to package directions.

Meanwhile, finely chop chipotle chiles (remove seeds for less heat). Heat oil in a large skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/4 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Add more water by tablespoons if the sauce is too thick. Simmer 2 minutes more, then remove from heat and add cilantro.

Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and toss in extra goat cheese crumbles, if desired.