Barbecued Black Beans Over Elbows

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3 cups elbow macaroni

2 16-ounce cans black beans, drained and rinsed

4-oz can chopped green chilies

14 to 16-ounce can tomatoes, chopped with juices

10 ounce pack thawed frozen corn kernels

2 tablespoons barbecue sauce

3/4 teaspoon ground cumin

salt and pepper

For garnish: chopped fresh cilantro and minced fresh jalapeno pepper