1Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
2Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
3Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.
The Neufchatel cheese and milk will tame the hot green chiles. If you want more of a kick, use jalapenos.
Use a spiralizer or vegetable peeler to cut the vegetables into noodle shapes.
1 tablespoon olive oil
1/2 onion, cut into noodle shapes
3 cloves garlic, crushed
4 Mexican squash, cut into noodle shapes
1 (11 ounce) can Mexican-style corn (such as Green Giant® Mexicorn®), drained
4 ounces Neufchatel cheese, softened
1 (4 ounce) can fire-roasted diced green chile peppers