Smoky Poblano Pasta with Black Bean and Roasted Corn Cream Sauce

Preheat oven to 375 degrees F.

Bake the poblano pepper and corn on a lightly oiled baking sheet, keeping the two separate, until the skin of the pepper is browned and the corn is golden colored.

Place the roasted pepper in a bowl. Cover with plastic wrap, and let sit for 10 minutes. Remove skin and seeds, chop pepper and set aside.

Cook pasta according to package instructions. Meanwhile, warm the cream in a small pot.

In a separate pot, saute onion, garlic and celery in oil until soft. Add red and yellow peppers, then cook until tender. Add flour and stir. Add warm cream one ladle at a time, stirring constantly. Bring to a boil.

Add the black beans, diced tomato, liquid smoke and cilantro. Season with salt and pepper. Stir in poblano pepper and corn. Continue to cook the sauce until it smoothly coats the back of a spoon.

Drain pasta and toss with the cream sauce.