Directions

1. Preheat oven to 350°F.
2. Combine corn masa mix, bouillon powder, cumin, garlic and salt in a small bowl; stir to blend and set aside. Heat 1/4 cup oil in a large saucepan over low heat. Add the flour mixture and blend with a whisk until smooth and bubbling but not browned, about 1 minute.
3. Increase heat to medium and stirring constantly, gradually add milk and water. Continue to stir and cook until mixture is smooth, thickened and gently bubbling, about 6 to 8 minutes. Remove from heat and gradually stir in Mexican blend cheese and 1 cup of cheddar cheese until melted and sauce is smooth. Stir in green chilies and remove from heat.
4. Heat 2 tablespoons oil in a large skillet over medium high heat. Add peppers and cook for 4 to 5 minutes or until heated through and softened. Remove from heat; stir in corn and beans then combine with pasta in a large mixing bowl. Pour cheese sauce over pasta and stir to combine.
5. Pour pasta into greased 13 x 9-inch baking dish, top with remaining 1 cup cheddar cheese. Sprinkle with bread crumbs. Bake for 20 to 30 minutes or until lightly browned and bubbling around the edges. Remove from oven and sprinkle with cilantro. Serve immediately.