Fiesta Pasta

    1 pkg melonseed pasta
    1/2 stick butter
    1 can sweet golden corn,  drained
    2 tsp garlic powder
    2 tsp sweet paprika
    salt and pepper
    2 green onions, diced
    4-6  roasted red peppers, diced
    2 cups shredded pepper jack cheese
    1 cup shredded pepper jack cheese, held in reserve

    Preheat the oven to 350°.
    Get a large 12 inch skillet warming on medium . Add a couple tbsps of olive oil and
    the butter - get it melted, then add the melonseed pasta and toast it until slightly
    brown, stirring pretty regularly. Start adding water, treating it as a kind of risotto,
    about a cup at a time. You'll add more water then you would think for pasta, but
    that's because a good bit of it will simmer off. About 4 cups will be used.
    Before adding the second cup of water, put in the garlic, paprika, salt and pepper
    and let it sizzle those flavors in, before gradually adding the water. About the time
    the pasta starts looking close to finished (sample often - al dente is not what you're
    wanting here!)  add the corn and let it simmer along .
    Once you've reached the pasta texture you want, turn off the heat and add the 2
    cups cheese, mixing it in until it's pretty thick. Add 2/3rds of the green onion and red
    peppers, keeping the rest for a top garnish. Once well mixed, turn it out into a
    buttered baking dish.  Top with the reserved chese and bake until bubbly brown on
    top. Garnish with the remaining green onions and red peppers and enjoy!