Combine 2 tablespoons of the TABASCO® Chipotle Sauce, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and the pepper in a small bowl and mix well. Place chicken in a 1-gallon zip-top plastic bag and pour in chipotle mixture. Seal bag and shake to coat chicken well; marinate in refrigerator at least 2 hours.
Meanwhile, place sun-dried tomatoes in a small bowl and cover with water; let soak 1 hour to rehydrate.
Roast peppers and corn over a medium flame on stove or grill, turning often until lightly charred. (Or, place under broiler until charred, turning often.) Place peppers in a bowl and cover; let stand 10 minutes, then remove skins and seeds. Cut peppers into 1/4-inch pieces. Cut corn from the cob. Drain tomatoes and cut into 1/4-inch pieces.
Melt butter in a 2 1/2-quart double boiler over medium-high heat. Stir in cheese, cream, the remaining 2 tablespoons TABASCO® Chipotle Sauce, and remaining 1/4 teaspoon salt; cook for 30 minutes, whisking occasionally.
Cook pasta according to package directions. Meanwhile, heat remaining 2 tablespoons olive oil in a 12-inch frying pan over medium-high heat; add chicken and cook for 5 to 6 minutes on each side. Remove chicken from pan and cut into 1/4-inch strips.
Combine tomatoes, peppers, corn, cream sauce and cooked pasta in a large mixing bowl and mix well. Spoon into serving bowls and arrange chicken strips on top. Garnish with chives.
Makes 4 servings.
Finalist in the third national TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Wes Sheffield, Fort Worth Fire Department, Texas.