Beefy Corn and Poblanos

Beefy Corn and Poblanos 8 oz (3 cups) uncooked rotini (spiral pasta) 1 lb ground beef 1 1/2 cups frozen corn 2 fresh poblano chilies, seeded, chopped (can use green chilies instead) 1/2 teaspoon cumin 4 oz (1 cup) shredded Monterey Jack cheese 1 (8 oz) container sour cream 1/2 cup milk Cook rotini to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add corn, chilies, salt and cumin; cover and cook over medium heat for 4-6 minutes or until vegetables are crisp-tender, stirring occasionally. Add cooked rotini, cheese, sour cream and milk; mix gently. Cook 2-3 minutes or until thoroughly heated, stirring occasionally