Robert McGrath’s green chile macaroni — Les Petites Gourmettes

Ingredients

• 1 tablespoon corn oil
• 1/4 cup diced poblano chile
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 tablespoon minced garlic
• 1/2 cup sweet corn kernels
• 2 cups cooked elbow macaroni (about 1 cup dried before cooking)
• 1/2 cup roasted, peeled, and pureed poblano chile
• 3/4 cup heavy cream
• 1/2 cup grated hot pepper Jack cheese
• Kosher salt and cracked black pepper to taste