Pasta with Poblano Chilies, Corn and Cilantro Cream

October is 'National Pasta Month', so I wanted to post a pasta recipe before the end of the month. Thanks to Usha for her pasta post, without which I wouldn't have known about it.
Last month's Vegetarian Times magazine had a whole spread of pasta dishes that can be made under 30 minutes and are perfect for weeknight dinners. This dish has Mexican flavors with poblanos, corn and cilantro. I used wholewheat penne pasta and the sauce is made with 3Cs -- cilantro, corn and cream. Dish also has ground cumin to emphasize the Mexican flavor.

Prep time: 10minutes Cook time: 20minutes
Total time: 30minutes
Ingredients:

• 8 oz. Penne (I used wholewheat penne)
• 1½cup Frozen Corn, divided
• 1cup Fresh Cilantro leaves
• ⅓cup Heavy Cream
• 1 Garlic clove
• 1tbsp Olive Oil
• 1 Medium Onion , sliced
• To taste Salt & Pepper
• 3tbsp Queso Fresco, crumbled
• ¼cup Ground Cumin

Method:

1. Cook penne according to package directions. Drain and reserve ¾cup of cooking water.
2. Make Cilantro Cream: Combine cilantro, ½cup corn, cream, garlic and ½tsp ground cumin in a blender and make a fine puree. Set aside.
3. Heat oil in a large skillet over high heat. Add onions and poblanos, cook till the onions are lightly browned, about 10 minutes.
4. Stir in the remaining 1cup corn and remaining 1tsp ground cumin.
5. Add penne and cilantro cream to the skillet and toss to coat. Add enough cooking water a little at a time to moisten. Season with salt and pepper and sprinkle with queso fresco.

Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 5'.