Cook the pasta according to the package instructions until al dente. Drain the pasta but reserve about 1/4 cup of the pasta water. Return the pasta to the pot and set aside.

While the pasta cooks, heat olive oil in a large saucepan over medium-high heat.

Add the diced onion and bell peppers. Season lightly with salt and pepper. Cook for about 8 minutes, stirring frequently, until the vegetables become soft and slightly golden.

Add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the corn and black beans and cook for about 1 minute until heated through.

Add the cooked diced chicken and taco seasoning. Stir well so the seasoning coats the ingredients evenly.

Pour in the salsa and mix everything together. If the mixture seems too thick, add a small amount of the reserved pasta water.

Transfer the chicken mixture into the pot with the cooked pasta. Add the shredded pepper jack cheese and stir until the cheese melts and everything is well combined. This step creates the creamy texture that makes chicken taco pasta so delicious.

Taste and adjust seasoning with salt and pepper if needed.

Garnish with fresh cilantro and serve warm.