Instructions

• Preheat oven to 350°F.
• Bring a large pot of water to a rolling boil, salt generously. Add 1/2 lb rotini pasta and cook for half the time recommended on the box. Drain pasta and set aside.
• Return the same large (ideally oven-safe) pot to the stove over medium heat and melt 4 tablespoons butter.
• Add 1 1/2 cups diced onion, 1 clove minced garlic, 1 green bell pepper diced, 1 red bell pepper diced, 2 jalapenos (seeded and diced), and 10 oz corn. Sauté until the vegetables are tender, about 7 minutes.
• Sprinkle in 1/4 cup all-purpose flour (add more if the vegetables release a lot of liquid). Stir and cook the flour with the vegetables for 2 minutes.
• Pour in 2 cups chicken stock and whisk thoroughly to remove lumps. Stir in 2 teaspoons ground cumin, 1 teaspoon chili powder, and salt and black pepper to taste. Increase heat to medium-high and simmer, stirring occasionally, until the sauce thickens slightly, about 2–4 minutes.
• Reduce heat to low (or turn the heat off) and stir in 1/3 cup heavy cream, 1/2 cup shredded mozzarella, 1 cup shredded cheddar, 2 cups shredded rotisserie chicken, and the cooked pasta. Stir until the cheeses begin to melt and the mixture is evenly combined. If your pot is not oven-safe, transfer the mixture to a greased oven-safe baking dish.
• Evenly top the pasta mixture with the remaining 1/2 cup shredded cheddar, then sprinkle 1 1/2 cups crushed tortilla chips over the top.
• Bake uncovered at 350°F for 20–30 minutes, until the casserole is hot and bubbly and the top is lightly browned.
• Remove from the oven and let rest briefly, then serve.