1. Heat oil in a medium cast-iron skillet over medium heat until shimmering. Add squash, onion, and 1/2 teaspoon salt and cook, stirring occasionally, until onion has softened, 5 to 7 minutes. Stir in garlic, cumin, and paprika and cook until fragrant, about 1 minute.
2. Add broth and bring to a simmer. Cook, stirring occasionally, until squash is tender and liquid has reduced slightly, about 10 minutes. Meanwhile, in a medium bowl, toss 1 cup cheese with the cornstarch and set aside.
3. Remove skillet from heat and carefully ladle contents into a blender along with chipotle pepper and adobo sauce; wipe skillet clean. Blend squash mixture until completely smooth, about 1 minute, then return to now-empty skillet over medium heat. Whisk in cheese-cornstarch mixture and remaining 1 teaspoon salt and cook, whisking frequently, until queso is bubbling and thick, about 5 minutes. Sprinkle remaining 3/4 cup cheese evenly over top.
4. Place a rack in upper-middle of oven and heat broiler. Transfer dip to oven and broil until cheese is bubbling and brown in spots, 4 to 6 minutes. Top with pico de gallo, avocado, and cilantro and serve hot with tortilla chips and lime wedges.
Source: Hannaford fresh Magazine, January - February 2020