Bring a large pot of lightly salted water to a boil for the pasta. Start cooking the pasta once the veggies come out of the pan before step 3. Cook to al dente according to the instructions on the packaging. (I cook Brami pasta for 9-10 minutes.)

Heat the olive oil in a pan over medium-high heat. Once hot, add the onion and peppers. Toss to coat in the oil and cook for 5-6 minutes, stirring once or twice, until the veggies pick up some browning in spots and start to soften. Add the corn and spinach to the pan and cook until the spinach wilts and corn thaws, another 1-2 minutes. Transfer to a bowl and set aside.

Add the beef to the same pan and brown one side for 2-3 minutes before breaking apart and fully cooking. Add the taco seasoning and water to the beef and bring to a simmer. Keep warm until the pasta is ready.

Reserve about 1 cup of the pasta water and drain the rest. Add the beef and veggies to the cooked and drained pasta along with the cheese. Use the pasta water as needed to bring everything together and form a smooth sauce. (I used about 1/2 cup.)

Garnish with additional asiago or queso fresco, freshly sliced peppers or cilantro, hot sauce, and a squeeze of lime, if desired.