1/2 16-ounce package wagon wheel or rotelle macaroni 
1/2 pound fully-cooked chorizo sausage, thinly sliced 
1 large green pepper, diced 
1 large onion, diced 
1 small zucchini (about 6 ounces), diced 
2 14 1/2- to 16-ounce cans low-sodium stewed tomatoes 
1 16-ounce can no-salt-added whole-kernel corn, drained 
1 4-ounce can diced mild or medium green chilies 
coarsely shredded Monterey Jack cheese for garnish

1. Prepare macaroni as label directs but do not add salt to water; drain and keep warm.

2. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet.

3. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.

4. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.