Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem poblano peppers, seed, halve lengthwise, and slice into ½” wide strips.
Halve grape tomatoes.
Trim and thinly slice green onions on an angle.
Shuck corn, rinse, and carefully remove kernels from cob.
Start the Sauce
Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, corn, poblano (to taste), green onions (reserving a pinch for garnish), ¼ tsp. salt, and a pinch of pepper to hot pan.
Cook until brown and tender, 4-6 minutes.
Stir in taco seasoning.
Finish the Sauce
Add cream, pasta water, cheese, pasta, tomatoes, and sour cream.
Stir constantly until cheese melts, 1-2 minutes.
Remove from burner.
Taste, and add a pinch of salt if desired.
Finish the Dish
Plate dish as pictured on front of card, garnishing with tortilla strips and remaining green onions. Bon appétit!