Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
Cook the pasta according to the package instructions, until it is al dente. Drain and set aside. Heat the olive oil in a large skillet over medium heat.
Add the ground beef or ground turkey to the skillet, and cook for 10 to 12 minutes, or until the meat is browned and fully cooked through. Use a spatula or meat masher to break the meat into small pieces as it cooks. Drain any excess grease from the pan.
Add the diced onion and bell pepper to the skillet. Cook 5 minutes, or until the vegetables are tender, stirring frequently.
Add the taco seasoning blend, minced garlic, smoked paprika, ground cumin, onion powder, ground black pepper, and salt to the cooked meat and vegetables mixture. Stir to combine the ingredients.
In a large mixing bowl, combine the cooked pasta, seasoned meat mixture, salsa, diced tomatoes, black beans, sweet corn kernels, and diced green chiles. Mix well to ensure everything is well combined.
Transfer the pasta mixture to the prepared baking dish and spread it out evenly. Pour ½ cup of beef stock or chicken stock evenly over the casserole.
Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the pasta mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake the casserole for an additional 5-10 minutes, or until the cheese is golden brown and slightly crispy.
Remove the casserole from the oven and let it cool for a few minutes before serving. Serve taco pasta casserole, garnished with optional toppings such as sliced avocado, sour cream, or chopped cilantro, if desired.