Bacon, Roasted Corn, and Poblano Pasta
- Char ears of corn and poblano peppers over an open flame on the grill, in the broiler, or on a grill pan for several minutes. Turning to evenly char all sides. If using frozen corn, thaw, drain and char in a very hot skillet. Place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for 10 minutes before peeling, seeding, and dicing. Cut the kernals off the cobs and set aside.
- Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, cook bacon until crispy, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the chicken stock and deglaze pan with wooden spoon, simmer for 1 minute. Add the corn and poblanos and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the chives, bacon and pasta.
- Serve warm.