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To a large skillet, add the oil, beef, and cook over medium-high heat, crumbling and stirring frequently as it cooks. I don’t find the need to drain it; and the extra bit of fat will prevent the pasta from sticking later.
Add the taco seasoning, cumin, optional cayenne (I don’t think it makes it hot, rather it gives it flavor), and stir to combine.
Add the dry pasta, water, corn, tomatoes, beans, and stir to combine.
Cover, reduce heat to medium-low, and cook for about 12 to 15 minutes or until liquid is absorbed and pasta is cooked through.
Evenly sprinkle the cheese and stir to combine.
Optionally add the sour cream and stir to combine.
Evenly sprinkle the green onions, taste to check for seasoning balance, and if desired add salt and pepper (I used no salt added canned goods and needed to add a bit of salt and pepper), and serve immediately.