-
1
Bring a large stockpot of water to a boil.
-
2
Drop in the fettucine and cook until aldente.
-
3
Drain in a collander.
-
4
Meanwhile, saute' the bacon in a large skillet until lightly browned.
-
5
Add the onion and garlic and cook until onion is translucent -- do not let the garlic brown.
-
6
Stir in the chile powder, tomato puree, oregano, cumin, salt, pepper and boullion cube.
-
7
Reduce the heat and simmer the sauce for about 4 - 5 minutes, stirring occasionally until the ingredients thicken slightly.
-
8
Remove from heat and set aside.
-
9
Place 1 cup of the roasted corn and the 1/2 cup water in a blender and puree.
-
10
Add the pureed corn, 1/2 cup whole roasted corn kernels, and the cream to the skillet with the tomato sauce and mix well.
-
11
Adjust salt and pepper to taste.
-
12
Return the sauce to a low heat and add the pasta and toss until well-coated.
-
13
Mound the pasta on individual plates and arrange chicken pieces on top.
-
14
Garnish with grated cheese and a few roasted corn kernels.
