The only change I made to the recipe was that I used frozen corn. I know it's summer and corn is wonderful and plentiful, but let's get real, I'm lazy. Check me out with my store brand foods! I'm lazy and cheap!
This recipe is a great way to mix up you're weeknight pasta rotation.
Oh, and here's a trick with the chipotle peppers. You will most likely not use an entire can with whatever you are cooking. Just take what you need from the can, and freeze the rest in a Ziplock bag. The freezer is a magical time machine that will keep your chipotles nice and fresh whenever you need them next.