| 12 | oz | Chili pepper pasta (up to 16) |
| | Broth for sauteeing |
| 1 | md | Onion, chopped (about 1 cup) <I used more> |
| 2 | | Garlic cloves, minced <I used more again!> |
| 1 | md | Carrot, grated |
| 1 | | Fresh chili, minced (in original, but I omitted due to pasta) -or- |
| 1/8 | ts | Cayenne or to taste |
| 3 | c | Cut corn (fresh, frozen or canned) |
| 2 | ts | Cumin (I used larger amt due to extra onion etc) (up to 3) |
| 1 | ts | Ground coriander (ditto) (up to 1-1/2) |
| 2 | tb | Chopped cilantro (optional) (up to 3) |
| | Salt and ground black pepper to taste |
| | Your favorite white cheese, grated, to top it off |
