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In a large skillet, add the ground beef and diced onion and cook over medium heat until the meat is no longer pink and the onions are translucent. Using a spatula or a ground meat chopper, break apart the beef into smaller crumbles and drain the grease.
Add the chili powder, oregano and salt to the skillet and stir to blend the seasonings into the meat. Stir in the diced tomatoes, tomato sauce, corn, and ½-cup of water, and bring the mixture to a boil.
Pour in the dried macaroni and stir to incorporate. Reduce the heat to a simmer and cover the skillet. Stirring occasionally, allow the mixture to simmer for 15-20 minutes or until the pasta is tender. Remove the lid and mix in the shredded cheese until creamy and saucy. Serve while hot and melty.