Creamy Street Corn Pasta

A fun, fresh mash up of popular Mexican elote with creamy Italian spaghetti! Is prepared in an easy cleanup 1-pan method with fire roasted corn, cotija, chili powder, cilantro and lime.
2 cans (14.75 oz. each) Del Monte® Mexican Style Street Corn, not drained
1 carton (32oz.) College Inn® Reduced Sodium Chicken Broth
1 cup water
1 Tbsp. chili powder, plus more for garnish
1/2 tsp. each garlic powder and onion powder
1 lb. uncooked spaghetti
1 cup (5 oz.) crumbled cotija or feta cheese, plus more for garnish
1/2 cup cream cheese, cubed
1/2 cup sour cream
3 Tbsp. lime juice
1/2 cup chopped cilantro, plus more for garnish
Optional Toppings: sliced jalapeño, chili powder
Shake cans of corn; empty into a Dutch oven. Add broth, water, chili powder, garlic and onion powders; bring to a boil.
Add spaghetti, return to a boil and cook according to time on package directions. Stir frequently, submerging the pasta as much as possible. DO NOT DRAIN.
Remove from heat. Add cotija, cream cheese, sour cream and lime juice; stir until sauce is smooth. Let stand 5 minutes for sauce to thicken. Stir in cilantro. Serve topped with cotija, cilantro and jalapeño, as desired.
VARIATION:
To make Chicken Street Corn Pasta, prepare as recipe directs, except add an 8 oz. boneless, skinless chicken breast cut into 1/2-inch cubes to corn, broth and seasonings before bringing to a boil in Step 1.