3/4 pound (300 g) package penne pasta
5 Tbsp olive oil
1 lb skinless, boneless chicken thighs, cut into 1-inch cubes
¼ tsp each salt and freshly ground pepper
1 medium onion, diced
1 large garlic clove, minced
1, 28-ounce can diced tomatoes, drained
2 large chipotle chilis in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/2 cup canned black beans, drained and rinsed
1 cup ricotta cheese
3/4 cups queso blanco or mozzarella cheese, grated
1/4 cup coarsely chopped cilantro leaves
Bring a large pot of salted water to a boil. Add penne and cook until al dente and drain.
Meanwhile, in a large, deep oven proof skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper add to the skillet and cook over moderately high heat until lightly browned, about 4 minutes.
Add the onion and garlic and cook over moderate heat until onion is softened and chicken is cooked through, about 4 minutes. Add diced tomatoes, chipotle chilis and adobo sauce and cook until heated through, about 2 minutes.
Add corn, black beans and season with salt and pepper. Cook until corn and beans are heated through, about 1 minute.
Add cooked penne and the remaining 2 tablespoons of olive oil to sauce and toss to coat. Add ricotta cheese and toss.
Top with queso blanco or mozzarella cheese and heat under the broiler on high until cheese is bubbly (about 2 minutes). Top with chopped cilantro and serve