Begin by bringing a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta well in a colander, then return it to the pot to keep it warm as you prepare the rest of the Southwest Chicken Pasta.

In a large skillet, heat a tablespoon of olive oil over medium heat. Once shimmering, add diced bell peppers and sauté for about 5 minutes, or until they become tender and vibrant.

Next, stir in the cooked chicken, canned corn, black beans, and the spices (cumin and chili powder) into the skillet. Cook for an additional 3-4 minutes, stirring frequently, until everything is heated through.

Now, add the drained penne pasta back into the skillet with the chicken and vegetable mixture. Gently toss everything together for about 2-3 minutes, allowing the pasta to absorb the flavors.

For an extra creamy touch, if desired, sprinkle shredded cheese over the warm pasta and stir until melted, about 1-2 minutes. Finally, garnish your Southwest Chicken Pasta with freshly chopped cilantro.