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In a large pot, heat oil over medium heat. Once hot, add onion, garlic, and meatless crumbles and saute for 5-7 minutes, or until onions are translucent.
Pour in the entire packet of taco seasoning and salt. Stir to combine, cooking for another minute.
Add in vegetable broth, tomato sauce, salsa, corn, and black beans. Stir to combine then add in the uncooked pasta. Bring to a boil and let cook according to the cooking time on the pasta's package instructions.
Once the pasta is cooked, add in the cheddar shreds and sour cream. Mix until combined and both have melted down. You can either serve immediately or let the pasta simmer for an additional 5 minutes so it really thickens up.
Top with some chopped cilantro, sour cream, and avocado, and enjoy!