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Heat oil in a large skillet over medium heat. Add garlic, onion and red bell pepper and sauté for 5–6 minutes, until softened. Season lightly with salt and pepper and cook for 1 minute more.
Add the ground chicken and cook until mostly cooked through, breaking it up with a wooden spoon.
Stir in the uncooked pasta, diced tomatoes, enchilada sauce, vegetable broth and taco seasoning. Bring the mixture to a boil.
Once boiling, stir in the black beans and corn. Reduce heat to low, cover and simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Sprinkle the cheese over the top, cover for 1–2 minutes until melted, then add any desired toppings and serve immediately.