Step 1

Heat oven to 350°. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.

Step 2

Cook pasta, to al dente, according to package directions.Don't forget to salt the pasta water. I use about 1 teaspoon salt.

Step 3

While pasta is cooking, combine sour cream, salsa, taco seasoning, cumin, garlic powder, and onion powder in a large mixing bowl.

Step 4

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.

Step 5

Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.

Step 6

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.