• Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high. 
• Wash and dry all produce. 
• Once water is boiling, add spaghetti and corn to the pot. 
• Cook uncovered for 10-12 min, stirring occasionally, until tender.
• When tender, drain and return spaghetti and corn to the same pot, off heat.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Heat a large non-stick pan over high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and peppers. 
• Cook for 3-4 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
• Season with salt and pepper.

• To the pan, add Mexican Seasoning, Tex-Mex paste, tomato sauce base and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring constantly, until combined.
• Remove the pan from heat.
• Add cream and cheese. Stir for 1 min, until combined and cheese is melted.
• Season with salt and pepper.

• Pour sauce over spaghetti and corn, then toss to combine.
• Divide spaghetti between bowls.
• Tear or roughly chop cilantro, then sprinkle over top of spaghetti.

If you've opted to get beef, cook in the same way the recipe instructs you to cook the chorizo.** Remove and discard excess fat, you like.