Corn Casserole

• Fine salt
• 8 oz. rotini or other small pasta
• 1 Tbsp. olive oil, plus more for the pan
• 2 slices meaty bacon
• 1 jalapeño, seeded and minced
• 1 red or green bell pepper, seeded and diced
• 3 scallions, thinly sliced, divided
• 1 can creamed corn
• 1 can corn, drained
• 8 oz. shredded mozzarella cheese
• Hot sauce, for serving

Put a rack in the middle of the oven and pre-heat to 425F.

If you're not a bacon fan, slice and sauté a couple of shiitake mushrooms, otherwise slice the bacon into 0.5" strips and place it in a cold skillet. Set the heat to medium-low and cook the bacon until it's not quite crisp.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until halfway done, about 5 minutes. Drain and toss with the olive oil.

Grease a 9-inch-square baking dish, preferably glass or ceramic, with oil and add the pasta. Stir in the bacon (or mushrooms), jalapeño and bell pepper, and all but a small handful of the scallions. Pour the creamed corn over the pasta, add the drained corn and sprinkle with the cheese.

Bake, uncovered, for 15–20 minutes, or until the cheese is bubbling and browned. Serve hot, family-style, with more scallions sprinkled on top and hot sauce on the side, if desired.