Spicy Macaroni and Cheese

Is there anyone in the entire world who doesn't like mac and cheese? It's got two of the best possible food items combined into one magnificent, simple dish: pasta and cheese. There are endless combinations for making this dish your own, from the boxed variety (only acceptable when you're in a rush) to upscale versions made with truffle oil (a little over the top, by my standards). While I enjoy the homemade baked versions, especially if there's a breaded top to crunch through, this recipe is chock full of veggies and flavor and done in a skillet. The original idea is from the Pioneer Woman, whose website defines sinfully delicious, but I scaled back some of the spiciness, and added more vegetables. Hey, everyone could use extra veggies in their diets!
Everything about this recipe works: the pepper jack cheese melts perfectly into the rotini curls, the onions and red peppers make a delicious pair, and the corn adds some sweetness to the spice of the cheese and salsa. We've always got leftovers, but they seem to go pretty quickly.
I have no idea who eats them. Honest.

Spicy Mac n Cheese (adapted from Pioneer Woman)
4 c. (1 bag) curly pasta (use your favorite; mine's rotini)
1 onion, diced (red, white, yellow, again it's your pick)
1 red bell pepper, diced
1 c. salsa
1 bag frozen corn
2 c. grated Pepper Jack cheese
3 cloves garlic, minced
Dash of red pepper flakes
1 c. half and half
Olive oil
Salt and Pepper

1. Boil pasta until al dente. Drain, and set aside.
2. In a large skillet, add olive oil. Saute onions, pepper, garlic, red pepper flakes, and corn over medium heat until slightly soft. Add salsa and stir until heated through. Turn off heat.
3. Add pasta, half and half, and cheese. Stir gently, and taste. If needed, season with salt and pepper.
4. Serve gigantic portions into bowls and eat up!

We usually just eat this as our meal, and it is completely filling. However, if you're a meat lover, some ground beef or spicy sausage would be great to round this meal off!