• Before starting, bring a large pot of salted water to a boil over high heat.
• Wash and dry all produce.
• To the boiling water, add cavatappi.
• Cook uncovered for 8-9 min, stirring occasionally, until tender.
• Reserve 1/2 cup (1 cup) pasta water. Strain, then return to the pot, off heat.
• Meanwhile, core, then cut pepper into 1/2-inch pieces.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
• Add peppers and half the corn (use all for 4 servings). Cook for 5-6 min, stirring often, until corn is tender and peppers are tender-crisp.
• Add Smoked Paprika-Garlic Blend and 2 tbsp (4 tbsp) water. Cook for 30 sec, until water is absorbed. Season with salt and pepper.

• Add cream cheese, Monterey Jack, half the cheddar and 1/2 cup (1 cup) milk to the same pan. Cook for 1-2 min, stirring occasionally, until all three types of cheese melt and sauce thickens. Season with salt and pepper.
• Remove from heat, then stir in 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)

• To the pot with pasta, add turkey-cheese sauce, then stir to coat.
• Divide cheesy cavatappi between bowls, then top with remaining cheddar.
• Using a pair of kitchen shears or scissors, snip green onions over top.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook chorizo.**