½ pound farfalle pasta (or other pasta shape)
1 tablespoon olive oil
1 large shallot, minced (about ¼ cup)
1 cup black beans
½ cup fresh or frozen corn kernels
1 10-ounce can diced tomatoes with chiles (like Rotel)
2 poblanos, roasted, skins and seeds removed, chopped
½ cup heavy cream or half and half
¼ cup Monterey Jack cheese
3 tablespoons minced fresh cilantro
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile, heat the oil in large skillet over medium-high heat. Add the shallot and cook for 2-3 minutes, until starting to soften. Add the black beans, corn, tomatoes and one poblano and continue cooking another 2 minutes to heat through. Transfer to a medium bowl and set aside.
Drain the pasta, reserving ½ cup pasta water.
Add the heavy cream and remaining poblano to the now empty skillet over medium heat. Simmer, stirring frequently, until the cream has thickened slightly, 2-3 minutes. Transfer to a blender or small food processor (or use an immersion blender) and puree until smooth. Return the sauce to the skillet set over medium-low heat and stir in the cheese until melted, about 1 minute. Stir in the reserved black bean mixture. Add the pasta and toss to coat, adding reserved pasta water a little at a time until the sauce easily coats the pasta. Stir in cilantro and serve immediately.