In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add chopped onion and bell pepper to the skillet and saut? until softened, about 5 minutes.

Stir in the taco seasoning, garlic powder, onion powder, salt, and pepper. Mix well.

Add the corn and salsa to the meat mixture, stirring to combine.

Reduce heat to low and add the cream cheese, stirring until melted and creamy.

Add the cooked pasta to the skillet and mix until well combined. Stir in the shredded cheddar cheese until melted.

Serve hot, garnished with additional cheddar cheese if desired.