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1
Bring a pot of water to boil and cook the chocolate pasta according to package instructions for al dente.
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2
Drain and set aside.
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3
In a separate pot, heat the olive oil over medium-low heat and add in the tomatoes.
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4
Simmer the tomatoes for about 5 minutes, until they soften.
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5
Use a spatula and slightly press down on each tomato half, causing the skin to slightly peel away.
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6
Add in the sweet corn kernels and simmer an additional 10 minutes, stirring occasionally.
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7
Turn off the stove, add in the pasta, and mix well.
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8
Preheat oven to 204 C (400 F).
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9
In an oven safe dish (9x13 or similar), add half of the pasta mixture.
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10
Using a spoon or your hands, sprinkle half of the ricotta cheese over the pasta mixture in large chunks.
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11
Layer on the remaining pasta mixture and the remaining ricotta cheese.
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12
Bake in the oven for 20 minutes, uncovered.
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13
In the meantime, heat 1/4 cup of olive oil in a saucepan over medium-low heat.
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14
Add the chili peppers.
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15
I added all of the seeds also, but you may discard some seeds to control the heat.
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16
Heat for about 10 minutes, stirring occasionally.
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17
Once you remove the pasta from the oven, let it cool for about 5 minutes.
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18
Then slowly spoon the chili oil over the pasta.
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19
Again, to control the heat, you may or may not want to add the actual chili pepper or the seeds over the pasta bake.
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20
Pair with the avocado slices.
