Place the ground beef in a large saute pan or walled skillet and bring over medium heat. Cook, breaking up with a wooden spoon, until the beef is browned and in smaller pieces. Sprinkle the beef with the chili powder and cumin and stir. Add the onions and chilies and stir together. Cook for another 3 minutes until the vegetables are softened.

Add the chicken broth, enchilada sauce and pasta to the skillet and stir together. Flatten so that most of the ingredients are covered by the liquid. Turn up the heat to bring the mixture to a boil. Once the sauce is bubbling, reduce the heat to low and cover the pan. Simmer covered for 10-12 minutes. Remove the lid, add the corn, stir and re-cover. Cook for another 2 minutes.

Remove the lid and stir the ingredients. Pasta should be cooked and most of the liquid absorbed with only a sauce remaining. Remove from heat and stir in the sour cream and 1/3 of the shredded cheddar until well combined. Sprinkle the remaining shredded cheese over the top of the pasta and cover with the lid. Let the skillet sit covered for 2 minutes until the cheese on top has melted and then serve.