Penne with Corn, Roasted Poblanos, Avocado, and Tomato

Ingredients

• 1 teaspoon salt
• 1 tablespoon extravirgin olive oil
• 2 tablespoons fresh lime juice
• 2 ears shucked corn
• 4 cups hot cooked penne (about 8 ounces uncooked pasta)
• 2 red bell peppers
• 2 poblano peppers
• + 8 more ingredients
• • ¾ cup (3 ounces) queso fresco
  • 1 chopped peeled avocado
  • ¼ cup chopped fresh cilantro
  • 1 cup finely chopped onion
  • 2 cups halved grape tomatoes
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

Preheat broiler. Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn o...

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