Arizona Pasta Primavera

1 medium yellow bell pepper, seeded and diced small
1 medium red bell pepper, seeded and diced small
1 poblano chili pepper, minced, or to taste
1 small can chopped green chili, or to taste
1 medium zucchini, thinly sliced
1 T fresh garlic, minced
6 plum tomatoes, peeled and coarsely chopped (save juices)
1/4 C fresh or frozen corn
2 T chopped fresh cilantro
1 tsp ground cumin
3 T dry white wine
Freshly ground black pepper to taste
1/2 1b tri-color rotilli pasta, cooked al dente and drained (4 C cooked)
4 T Parmesan cheese, freshly grated

Sauté bell peppers, poblano and green chili peppers, zucchini, and garlic for 2 to 3 minutes, or until the peppers are tender. Add the tomatoes (with juices), corn, cilantro, and cumin. Sauté for 2 minutes. Add the white wine and cook until the pan is deglazed. Season with pepper. Toss the sauce with the cooked pasta. Serve hot, garnished with Parmesan cheese.