Fusilli with Charred Corn and Poblanos

Ingredients

• 1 pound fusilli pasta
• 2 tablespoons olive oil
• 2 ears of corn, shucked and kernels removed
• 1 large poblano pepper, seeded and diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro leaves
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste

Directions

1. Put the cilantro, oil, pistachios, lime zest and juice, garlic, and 3/4 tsp. salt into a blender or food processor, then blend until the mixture is smooth. If you are working ahead, the pesto can be prepared up to 2 days in advance; cover and chill it if it will sit for more than a couple of hours, then bring it back to room temperature before you mix it with the pasta.
2. Set up a charcoal or gas grill for medium-high heat, 400°F to 475°F. Cook the poblanos on the grill, rotating them now and then, until they are tender and deeply blackened, 14 to 16 minutes. Add the corn to the grill and turn it occasionally, cooking until it has browned and charred in spots. Lightly coat each onion slice with olive oil, then grill the slices, flipping as needed, until they soften and pick up grill marks, about 8 minutes.
3. Move the poblanos into a bowl, cover it, and leave them until they are cool enough to work with, about 20 minutes. Put the grilled onion and corn on a cutting board.
4. While the vegetables cool, heat a large pot of generously salted water until it boils.
5. Slip the charred skins off the poblanos, discard the stems and seeds, and chop the peppers into 1/2- to 3/4-inch pieces.
6. With a serrated knife, slice the corn off the cobs, trying to leave the kernels in broad pieces when you can. If the onion slices need peeling, peel them, then chop them roughly.
7. Boil the pasta as directed on the package until it is al dente. Drain it, then put it back in the pot or into a large bowl. Spoon in the pesto, then add the poblanos, onion, half of the corn, and half of the cheese; toss until everything is nicely coated. Finish with the rest of the corn and cheese, plus cilantro leaves.