Creamy Oven Baked Street Corn Pasta with Cotija

There’s something undeniably comforting about a warm, creamy pasta bake straight from the oven—especially when it carries bold, smoky notes and a touch of heat. This baked street corn pasta is inspired by Mexican street corn (elote) and turns those flavors into a hearty, crowd-friendly casserole that’s mostly hands-off. Once the dish is assembled, the oven does the work.

What makes this recipe great ⤵️

Think of your favorite street corn in pasta form: slightly charred, naturally sweet, tangy, and finished with fresh herbs and salty cheese. Those same flavors are folded into a creamy casserole with juicy chicken and roasted-style corn and peppers. The result is a comforting, flavor-forward dish with a bright topping that balances the richness.

Finish with the toppings. A sprinkle of queso fresco, thinly sliced jalapeño, minced cilantro, a bit of fire-roasted corn, and a splash of vinegar add brightness and texture that lift the creamy pasta and keep every bite interesting.

Ingredients you need

• Chicken breast: Cubed chicken provides protein and soaks up the bake’s flavors.
• Rotini pasta: Spiral-shaped pasta holds sauce and bits of corn and pepper in every bite.
• Fire-roasted corn: Adds a subtle smokiness and natural sweetness that define the “street corn” character.
• Red bell pepper: Adds color, sweetness, and a bit of crunch.
• Salsa verde: Tangy, zesty green salsa that flavors the entire dish with one simple addition.
• Chicken broth: Cooks the pasta in the dish and infuses savory depth.
• Cream cheese: A whole block melts into the casserole, creating a smooth, rich sauce.
• Topping: Queso fresco, thinly sliced jalapeño, minced cilantro, extra fire-roasted corn, red wine vinegar, and a pinch of sea salt.

On choosing pasta

For a baked pasta casserole, shape and texture matter. Rotini’s spirals trap sauce and tiny bits of vegetables, so each forkful is well coated. You can use your preferred rotini—whole grain or higher-fiber options work fine and add staying power to the meal.

If you’re choosing a specialized high-fiber rotini, the same rule applies: pick one with a familiar pasta texture so the dish still feels like comforting pasta rather than something overly dense.

How to make baked street corn pasta

Preheat your oven, season the chicken, and assemble everything in a single 9×13 baking dish—no extra pans required. Add the dry rotini, fire-roasted corn, diced red pepper, red onion, salsa verde, and chicken broth. Make a small well in the center and place a whole block of cream cheese on top.

Cover the dish and bake to allow the pasta to hydrate and the cream cheese to begin softening. After the initial covered bake, remove the lid and stir the softened cream cheese into the rest of the ingredients, then return the dish to the oven uncovered so the top can finish cooking and slightly caramelize. While the dish bakes, mix the jalapeño-queso fresco topping and set aside.

When the bake is done, stir until the cream cheese is fully incorporated and the sauce is silky. Let the casserole rest for about 10 minutes so excess liquid is absorbed and the sauce thickens. Finish with the bright topping and serve.

Recipe: Baked Street Corn Pasta

This version yields about 8 servings and is easy to scale up or down. Prep time is short and most of the cooking is handled in the oven.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 6 oz rotini pasta
• 24 oz fire-roasted frozen corn (reserve 1/4 cup for the topping)
• 1 red bell pepper, diced
• 1/4 small red onion, diced
• 16 oz salsa verde
• 1 cup chicken broth
• 8 oz cream cheese (one brick)

Topping

• 4 oz queso fresco, crumbled
• 1 jalapeño, thinly sliced (seeds optional)
• 1/4 cup cilantro, minced
• 1/4 cup reserved fire-roasted corn
• 1.5 tsp red wine vinegar
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the cut chicken with salt and pepper and place it in a 9×13 baking dish.
3. Reserve 1/4 cup of the corn for the topping. Add the rotini, remaining corn, diced bell pepper, diced red onion, salsa verde, and chicken broth to the baking dish. Stir gently to combine. Create a small well in the center and place the block of cream cheese into the well.
4. Cover the dish and bake for 30 minutes.
5. After 30 minutes, remove the dish from the oven and take off the cover. Stir the ingredients around the cream cheese but do not try to fully break up the block. Return the uncovered dish to the oven and bake an additional 30 minutes.
6. While the bake finishes, combine the queso fresco, sliced jalapeño, minced cilantro, reserved corn, red wine vinegar, and sea salt in a small bowl and toss to mix.
7. Remove the casserole from the oven and stir the softened cream cheese into the pasta and vegetables until the sauce is smooth and lump-free. Let the dish rest for at least 10 minutes to thicken. Top with the cilantro-queso mixture and serve warm.

Top tips for success

• Let the pasta rest for about 10 minutes after baking so the sauce thickens and clings to the rotini.
• Fire-roasted corn gives a smoky, authentic street-corn flavor; if you can’t find it, regular frozen corn works well.
• Adjust the heat by keeping or removing jalapeño seeds. For milder flavor, omit the jalapeño entirely.
• Any green salsa or salsa verde—jarred or homemade—works in this recipe.

Nutrition (approximate per serving)

• Calories: 441 kcal
• Carbohydrates: 44 g
• Protein: 29 g
• Fat: 17 g
• Fiber: 4 g
• Sugar: 6 g

Nutrition information is automatically calculated and should be used as an approximation.

More pasta ideas

• One-pot cheesy pasta bakes and casseroles pair well with this style of recipe.
• Try swapping the chicken for shredded rotisserie chicken or roasted vegetables for a vegetarian option.

Disclaimer: This post was sponsored by a pasta brand. Compensation was provided and opinions are the author’s own. Thank you for supporting the original publisher.