Heat the oil in a large pot over medium-high heat for about 3-4 minutes until it shimmers.

Brown the chicken, cut into cubes, by sautéing for about 10 minutes until golden brown and cooked through.

Sauté the onion, garlic, and red bell pepper for about 3 minutes until tender and fragrant.

Return the chicken to the pot and add the pasta, black beans, corn, enchilada sauce, and chicken broth. Mix thoroughly.

Simmer the mixture for about 10-12 minutes until the pasta is al dente and flavors have melded.

Stir in shredded cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper.

Serve warm with desired toppings such as sour cream or chopped cilantro.