• 1 16-ounce box rotini pasta
• 2 scallions, trimmed and sliced
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1½ cups milk
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 16 ounces pepper-Jack cheese, grated
• 1 10-ounce can Mexican-flavored corn, drainer
• Pinch chili powder

1. Heat oven to 350°F. Coat an 11-inch-by-7-inch-by-2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
2. In a medium-size saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering, 4 minutes. Remove from heat.
3. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
4. Bake at 350°F for 25 minutes. Cool slightly before serving.

Makes: 10 servings