Add chipotle alfredo sauce to a 4-quart saucepan set over medium high heat.
Bring the sauce to a light simmer while stirring periodically.
Add roasted corn and meatballs while continuing to simmer for an addition 6 minutes or until meatballs reach an internal cooking temperature of 165° F.
Fold in the penne pasta until well coated; Allow to cook for an additional 1 minute to re-heat pasta.
Serve 1 cup of pasta per portion; top each portion with 3 chipotle meatballs before garnishing with freshly grated parmesan, chili lime pork rind crumble, and fresh chopped cilantro.
