Mexican-Style Chicken With Penne

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3/4 pound penne rigate

5 tablespoons extra-virgin olive oil

1 pound skinless, boneless chicken thighs, cut into 1-inch dice

Kosher salt and freshly ground pepper

1 onion, cut into 1/4-inch dice

1 large garlic clove, minced

One 28-ounce can diced tomatoes, drained

1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce

1/2 cup frozen corn

1/4 pound queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)

1/4 cup coarsely chopped cilantro leaves

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