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Heat oven to 350°. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
Cook pasta, to al dente, according to package directions.Don't forget to salt the pasta water. I use about 1 teaspoon salt.
While pasta is cooking, combine sour cream, salsa, taco seasoning, cumin, garlic powder, and onion powder in a large mixing bowl.
Drain the pasta (do not rinse) when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.
Take the tin foil off and let cook an additional 5 minutes. Garnish with sour cream, tomato, chopped cilantro, and avocado slices if wanted. Leftovers keep well, covered, in the fridge for 3-4 days.