Start by bringing a large pot of salted water to a vigorous boil over high heat. Add your spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Before draining, be sure to reserve ½ to ¾ cup of the starchy pasta water.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the finely diced onion and sauté for about 3-5 minutes until it becomes soft and translucent.

Once the onions are ready, stir in 2 cloves of minced garlic and cook for about 1 minute until fragrant and golden.

Next, add the fire-roasted hatch chiles to the pan along with 1 cup of vegetable broth, 1 teaspoon of sea salt, and 1 teaspoon of chili powder. Stir all the ingredients together and let the mixture cook for 3-5 minutes.

Reduce the heat to low and mix in 1 cup of shredded Monterey Jack cheese and ½ cup of sour cream. Stir continuously until both ingredients are melted and fully incorporated.

Gradually add the reserved pasta water, a little at a time, stirring until you reach your desired sauce thickness.

Once your sauce is ready, add the drained spaghetti to the pan. Toss the pasta in the creamy sauce until it's well-coated.

To finish, serve your Easy Hatch Chile Pasta garnished with freshly chopped cilantro and crumbled cotija cheese.