Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella

3 ears fresh corn, husks and silk removed
4 poblano chilies (1 lb.)
6 oz. corn spaghetti (find at natural food stores)
1 tbs. olive oil
3 cloves garlic, minced (1 tbs.)
1/2 tsp. ground cumin
1 cup low-fat milk
2/3 cup coarsely chopped fresh cilantro
2 oz. smoked mozzarella cheese, finely diced
hot pepper sauce, such as tobasco, to taste

1. heat grill to medium-heat. coat corn and chilies with cooking spray. grill corn and chilies 10 to 15 minutes, or until tender and slightly charred. transfer chilies to medium bowl, and cover with plastic wrap until cool enough to handle. cut corn kernels from cob and transfer to large bowl. peel, seeded, and coarsely chop chilies; add to corn.
2. cook spaghetti in large pot of boiling salted water according to package directions until al dente. drain; transfer to bowl with corn and chilies.
3. meanwhile, heat oil in small saucepan over medium heat. add garlic and cumin, and saute 30 seconds, or until fragrant. add milk, and simmer 5 minuets, or until milk reduces by half.
4. pour hot milk mixture over spaghetti mixture in large bowl. add cilantro and cheese, and toss until cheese begins to melt. season with salt and pepper. sprinkle with hot sauce, and serve.