12ozjar roasted red bell peppers *drained & cut into strips
Using a long handle pair of tongs roast 2-3 jalapeños over a medium low flame until pepper is tender and skin is blistered (for oven roasting see above tips). Cut off tops and refrigerate 2 of the peppers until needed for sauce. Combine all ingredients for marinade in a food processor and blend well. Place chicken thighs in a large ziplock bag or glass container. Pour marinade over and mix well so that marinade covers all chicken. Marinade in refrigerator for 3-24 hours.
Combine all ingredients for pasta sauce in the same food processor and process until smooth. Place in refrigerator until needed.
Cook pasta according to directions on the package to al dente in salted water (2tbsp). Place frozen corn in colander and pour drain pasta over corn.
Meanwhile, while the water for the pasta is coming to a boil, Preheat oven to 350℉ & heat a frying pan over medium/high heat. Add oil and fry marinated chicken thighs for 7-8 minutes per side. Place in oven to finish the cooking process. Bake for 10 mins or until chicken reaches an internal temperature of 165℉. Remove from oven & cut into cubes.
Add prepared sauce to a large pan and heat over medium heat for about 8-10 minutes. Add chicken, pasta, corn and red bell peppers. Stir well.
*Please use as many organic ingredients as possible.* If you enjoy your sauce a little thiner add the juice of 1 additional lime or 1 to 2 tbsp pasta water to the sauce before adding pasta.