Cook the rotelle or wagon wheel pasta according to the package directions.

Drain the cooked pasta, reserving 1/2 cup of the pasta-cooking water.

Heat the olive oil in a large nonstick skillet over medium-high heat.

Add the sliced garlic, diced onion, and diced green bell pepper to the skillet.

Cook for approximately 3 minutes, stirring occasionally, or until the bell pepper begins to soften.

Add the zesty chili-style diced tomatoes, sweet potato pieces, and finely chopped chipotle chile in adobo sauce to the skillet.

Season the mixture with salt and pepper to taste, if desired.

Bring the mixture to a boil.

Reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes.

Stir in the cooked pasta, reserved pasta-cooking water, and thawed corn kernels.

Cook, covered, for an additional 3 to 5 minutes, or until the pasta is tender and the mixture is heated through.

Sprinkle the chopped cilantro over the pasta before serving.