Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick cooking spray. Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the package directions suggest for “al dente.” The pasta will continue to cook in the oven, so you want it to remain slightly firm at this stage. Drain the pasta and set it aside.

In a large mixing bowl, combine the cooked chicken or beef, enchilada sauce, black beans, corn, sour cream, cumin, and garlic powder. Stir in half of the shredded cheese and the cooked pasta until everything is evenly coated. Transfer the mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining cheese generously over the top. Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown around the edges.

Remove the casserole from the oven and let it rest for 5 minutes to allow the sauce to set. Garnish the top with fresh cilantro, green onions, and an extra dollop of sour cream if desired. Scoop large portions onto plates and serve immediately while the cheese is still stretchy and hot.