Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions for al dente. Drain.

While pasta cooks, heat oil in a large Dutch oven over medium-high. Add beef and cook, stirring often to crumble, until no longer pink, about 5 minutes.

Stir in onion, bell peppers, paprika, garlic powder, and salt; cook, stirring occasionally, until vegetables are softened, about 4 minutes.

Stir in tomato sauce, ketchup, mustard, Worcestershire, and brown sugar; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Remove from heat, stir in cooked pasta, corn, and 3/4 cup of the cheese.

Coat a 9x13-inch baking dish with cooking spray; transfer beef and pasta mixture into the dish. Sprinkle evenly with remaining 3/4 cup cheese.

Bake in preheated oven until heated through and cheese is melted, about 20 minutes.

Serve warm and enjoy!