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Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions for al dente. Drain.
While pasta cooks, heat oil in a large Dutch oven over medium-high. Add beef and cook, stirring often to crumble, until no longer pink, about 5 minutes.
Stir in onion, bell peppers, paprika, garlic powder, and salt; cook, stirring occasionally, until vegetables are softened, about 4 minutes.
Stir in tomato sauce, ketchup, mustard, Worcestershire, and brown sugar; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Remove from heat, stir in cooked pasta, corn, and ¾ cup of the cheese.
Coat a 9x13-inch baking dish with cooking spray; transfer beef and pasta mixture into the dish. Sprinkle evenly with remaining ¾ cup cheese.
Bake in preheated oven until heated through and cheese is melted, about 20 minutes.
Serve warm and enjoy!