Step 1

Cook the pasta to al dente, per the package instructions. Drain and set aside.

Step 2

While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the diced chorizo (if using), yellow onion, and bell pepper, and sauté until the chorizo is cooked, about 5-10 minutes (depending on how thick the slices are).

Step 3

Stir in the corn, drained black beans, and jalapeños, and cook for 1-2 minutes. Set aside.

Step 4

Melt the butter in a medium saucepan over medium heat. Sprinkle the flour, chili powder, and cumin over the top, then whisk well until smooth.

Step 5

Very slowly pour the milk into the pan, whisking constantly until blended. Cook, stirring frequently, until thick, then turn off the heat.

Step 6

Add 1/2 cup Monterey Jack and 1 cup cheddar, 1/4 cup at a time, mixing well until smooth and melted. Taste and season with salt and pepper as needed.

Step 7

Add the cooked pasta and cheese sauce to the large skillet with the vegetables and mix until everything is well coated in the sauce.

Step 8

Serve with extra shredded cheese and chopped cilantro on top, and enjoy!