Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Before draining, reserve ½ to ¾ cup of the pasta cooking water for later use.

While the pasta cooks, seed and chop the fire-roasted hatch chiles, and finely dice the onion. Set aside in separate bowls.

In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-5 minutes until soft and translucent.

Once the onions are tender, stir in the minced garlic and cook for an additional minute until fragrant.

Add the chopped hatch chiles, vegetable broth, sea salt, and chili powder to the pan. Stir and let simmer for about 3-5 minutes.

Mix in the shredded Monterey Jack cheese, sour cream, and chopped cilantro until well combined.

Gradually pour in the reserved pasta cooking water while stirring, until desired sauce consistency is reached.

Remove the pan from heat and add the drained spaghetti into the sauce. Toss well to coat.

Let the pasta mixture rest off the heat for a few minutes.

Plate the pasta and garnish with additional chopped cilantro, crumbled cotija cheese, and a dash of extra chili powder.