Creamy Mexican Corn-Pasta Toss

BRING 12 cups water to boil. Add corn; cook 8 min. or until tender. Remove from cooking water; add pasta. Cook pasta as directed on package, omitting salt. Drain, reserving 1/3 cup cooking water.

CUT kernels off cobs; reserve half the kernels. Blend remaining kernels, cooking crème and chipotle pepper in blender until smooth.

COOK ham, red peppers and reserved corn kernels in large skillet on medium heat 5 min., stirring occasionally. Add cooking crème mixture and reserved cooking water; cook 2 min. or until heated through. Add pasta and onions; toss to coat.