1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

3. 3. In a large mixing bowl, combine the cooked penne pasta, green beans, corn, rotelle, refried beans, green chile, and enchilada sauce. Mix well to coat the pasta and vegetables evenly.

4. 4. Grease a baking dish with cooking spray.

5. 5. Spread a layer of the pasta mixture on the bottom of the baking dish.

6. 6. Sprinkle a layer of colby cheese on top of the pasta mixture.

7. 7. Repeat layers until all the pasta mixture is used, ending with a layer of colby cheese on top.

8. 8. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

9. 9. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

10. 10. In a small saucepan, heat the canned chicken broth over medium heat.

11. 11. Whisk in flour tortillas to thicken the sauce, stirring continuously until smooth and thickened.

12. 12. Serve the Cheesy Enchilada Pasta Bake hot with a dollop of light sour cream on top.