Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.

Add minced garlic and cook for an additional 30 seconds until fragrant.

Add the ground beef or turkey to the skillet. Cook until browned, breaking it up with a wooden spoon, about 6-8 minutes.

Stir in chili powder, cumin, and paprika. Cook for another minute to toast the spices.

Add black beans, corn, and salsa to the skillet. Stir well to combine and heat through for about 5 minutes.

In a large mixing bowl, combine the cooked pasta with the taco filling. Mix well to ensure the pasta is evenly coated.

Spread half of the pasta mixture into the bottom of a greased baking dish. Layer half of the sour cream and half of the shredded cheese on top.

Add the remaining pasta mixture, followed by the rest of the sour cream and cheese.

Sprinkle crushed tortilla chips on top for added crunch.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let it cool for 5 minutes.

Garnish with chopped green onions and cilantro before serving.

Serve warm and enjoy your Taco Pasta Bake!