Chung-Ah is a New York native who transplanted herself to sunny Southern California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ...
In a large pot of boiling salted water, cook pasta according to package directions. Drain well.
Meanwhile, make the pesto. In the food processor, pulse together chipotle peppers, Parmesan cheese, pine nuts and garlic. Season with salt and pepper. With the motor running, add olive oil in a slow stream and then the yogurt. Run until well emulsified.
In a large bowl, toss together cooked pasta, chipotle pesto, corn, black beans and tomatoes.