Pasta with Tomatoes, Sweet Corn and Avocados | Christopher Kimball’s Milk Street | Recipes, TV and C

Ingredients

• 1 pint cherry or grape tomatoes, halved
• 1 tablespoon extra-virgin olive oil, plus more to serve
• Kosher salt and ground black pepper
• 8 ounces orecchiette OR campanelle OR fusilli
• 3 cups fresh corn kernels (from about 4 ears corn) OR frozen corn kernels
• 2 Fresno OR habanero chillies, stemmed, seeded and minced
• 1 medium garlic clove, finely grated
• 2 ripe avocados, halved, pitted, peeled and cut into ½-inch cubes
• Optional Garnish:
• Crumbled feta cheese OR fresh basil OR lime wedges OR a combination