Smoky penne with corn and cherry tomatoes

2 oz penne pasta;
1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz can chipotle peppers in adobo sauce;
2 tbs olive oil, divided;
2 cloves garlic, minced (2 tsp);
1 4-oz log goat cheese, plus more for crumbling, if desired;
1⁄3 cup chopped cilantro;
2 cups halved cherry tomatoes;
2 cups fresh corn kernels (2 ears).

Cook pasta according to package directions.
Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 tbs oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1⁄3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 tbs oil.
Drain pasta, and return to pot. Add tomatoes, corn, and cheese sauce. Season with salt and pepper. Toss in extra goat cheese crumbles, if desired.

Serves 4