Toast 1 cup broken fideo pasta in 3 tablespoons olive oil in a large skillet over medium heat until golden, about 4 minutes. Stir in 5 chopped scallions and 1 teaspoon ground cumin. Add 1 1/2 cups chicken broth, 2 cups fire-roasted corn and 1/2 cup water. Simmer, stirring, until the noodles are tender, about 8 minutes; season with salt. Top with crumbled Cotija cheese, cilantro and ancho chile powder; serve with lime wedges.
Photograph by Ryan Dausch