1Cook pasta as directed on package. Drain. Set aside.
2Heat oil in large skillet on medium heat. Add sweet potato, poblano chile and onion; cook and stir 5 minutes or until chile is tender-crisp.
3Mix vegetable stock, chili powder, salt and cumin in medium bowl; add to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until sweet potato is tender, stirring occasionally. Stir in cooked pasta and tomatoes; cover. Simmer 5 minutes. Remove from heat.
4Sprinkle with crumbled Cotija cheese or queso fresco, if desired.