Green Chile Macaroni and Cheese

1 whole fresh poblano/ancho chile

plus

1/4 cup chopped fresh poblano/ancho chile

1 T. oil

1/4 c. chopped red bell pepper

1/4 c. chopped red onion

1 clove garlic, minced

1/2 c. fresh corn

3/4 c. whipping cream

2 c. freshly cooked macaroni (about 2/3 c. dried)

1/2 c. grated hot pepper Monterey Jack cheese

1. Char the whole chile directly over a gas flame or in a broiler until blackened on all sides.
2. Transfer to a paper bag; seal.  Let stand 15 minutes. 
3. Peel, seed and coarsley chop chile.
4. Transfer to a food processor and puree until smooth.
5. Heat the oil in a heavy large saucepan over medium high heat.
6. Add the 1/4 c. chopped fresh chile, bell pepper, onion and garlic.
7. Saute until soft, about 4 minutes.
8. Add the corn and stir for 1 minute.
9. Add the cream and chile puree and bring to a boil.
10. Add the macroni and cheese.  Stir until the cheese melts and the mixture is heated through.
11. Season with salt and pepper.