Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook to al dente per package directions. Reserve 1/2 cup pasta water, then drain and set aside.

Sauté the aromatics: In the same pot, heat olive oil over medium. Add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.

Brown the protein: Add ground turkey. Season with a pinch of salt and pepper. Cook, breaking it up, until no longer pink, about 5–6 minutes. If using black beans, skip browning and add them in Step 4.

Add seasonings and tomato base: Stir in taco seasoning and tomato paste. Cook 1 minute to bloom the spices. Add salsa and corn. If using black beans, add them now.

Build the sauce: Pour in broth and milk. Stir, bring to a gentle simmer, and cook 3–4 minutes. The mixture should slightly thicken.

Make it creamy: Reduce heat to low. Stir in light cream cheese (or Greek yogurt off heat), letting it melt smoothly. If using Greek yogurt, remove the pot from the heat first to prevent curdling, then whisk it in.

Add the cheese: Sprinkle in shredded cheddar a handful at a time, stirring until melted and smooth. Keep the heat low to avoid graininess.

Toss with pasta: Add the drained pasta. Mix until every noodle is coated. If the sauce is too thick, use reserved pasta water, a splash at a time, to loosen to your liking.

Taste and adjust: Add salt, pepper, and more taco seasoning if needed. If it tastes flat, a squeeze of lime brightens it up.

Serve and top: Spoon into bowls and finish with cilantro, green onions, avocado, a dollop of Greek yogurt, and jalapeños if you like some heat.