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1
Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high.
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2
(Or broil chiles on rack of a broiler pan about 2 inches from heat.)
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3
Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes.
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4
3Transfer chiles to a bowl, then cover and let steam 10 minutes.
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5
Peel poblanos and discard seeds and ribs, then coarsely chop.
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6
Peel jalapeno and chop with seeds (omit seeds if you want a less spicy salad).
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7
Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
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8
Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff).
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9
Transfer seeds to a small bowl.
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10
Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes.
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11
Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.
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12
Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp.
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13
Transfer to a cutting board and coarsely chop.
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14
Stir into corn mixture.
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15
Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds.
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16
Stir into corn mixture and season vegetables with salt and pepper.
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17
Cook pasta in a large pot of boiling salted water until al dente, then drain.
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18
Add pasta to corn mixture and toss.
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19
Season with salt and sprinkle with pumpkin seeds and cheese.
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20
Serve warm or at room temperature.
