Step 1: Prepare the Ingredients

1. Chop and Measure: Dice the onion, mince the garlic, and measure out all the spices and liquids for easy assembly. Rinse and drain the black beans if using canned.

Step 2: Cook the Meat and Onions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef (or turkey/chicken) and cook, breaking it into crumbles, until browned and cooked through, about 5-7 minutes.
2. Add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add the Seasonings

1. Sprinkle the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper over the cooked meat mixture. Stir well to evenly coat the meat and onions with the spices.

Step 4: Add the Sauce Ingredients

1. Pour in the enchilada sauce, broth, diced tomatoes, and diced green chilies. Stir to combine.
2. Add the uncooked pasta to the skillet, ensuring the pasta is submerged in the liquid.

Step 5: Simmer and Cook the Pasta

1. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Step 6: Add the Corn, Beans, and Cheese

1. Stir in the corn and black beans, allowing them to heat through for 2-3 minutes.
2. Reduce the heat to low and stir in the shredded cheese until melted and creamy. Add the sour cream or Greek yogurt, stirring until the sauce is smooth and well combined.

Step 7: Garnish and Serve

1. Remove the skillet from heat and sprinkle chopped cilantro over the top.
2. Serve the enchilada pasta hot, with optional toppings such as diced avocado, sliced jalapeños, lime wedges, or crispy tortilla strips for added texture and flavor.